One of my favorite things about the weekend is the breakfast. Sure, I love my weekday smoothies or a nice bowl of oatmeal, but I get really excited when there's something decadent on the menu. And that happens on the weekend.
We usually split the days: one morning of making something delicious at home, one of heading out for brunch. And though my brunch meal this weekend was great, I can say honestly that it wasn't as good as these homemade pancakes.
And the good news is that these pancakes aren't only delicious - they're healthy. Simple ingredients, one hundred percent whole wheat flour, and no refined sugar.
Adapted from whole wheat pumpkin pancIn akes
For the pancakes:
1 3/4 cups whole wheat flour
1/2 tablespoon maple syrup
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups milk (I used unsweetened almond milk)
1 cup pumpkin puree (I used canned pumpkin)
1 tablespoon vanilla extract
coconut oil for frying
For the bananas:
Follow the instructions found here.
1. Mix together the wet ingredients in a large bowl (including the pumpkin).
2. Quickly wisk together the dry ingredients in a separate bowl, and then pour the dry ingredients into the wet, mixing completely.
3. Pour 1 tablespoon of coconut oil (or melt 1 tablespoon in the pan if your coconut oil is in a solid state) into a frying pan over medium heat.
4. Scoop about 1/4 cup of batter into the pan for each pancake.
5. When large bubbles appear in the center of the pancakes and they start to lose the shiny look of batter, flip them over. (Note: Because of the pumpkin, these will likely need to cook a little longer and on a lower heat than your average pancakes so that they're not too gooey on the inside.)
6. While the pancakes are cooking, prepare the bananas as instructed here.
7. Create a stack of finished pancakes, topping with the carmelized bananas, a sprinkle of coconut, and a drizzle of maple syrup.