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Bananaberry Pancakes

6/2/2012

6 Comments

 

Bananaberry Pancakes

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Thursdays are my favorite. Thursdays are Alex and I's only day off together. Its the only morning we can sleep 'till 10, watch Fresh Prince until noon, and order take-out from the lebanese restaurant down the road...twice.
Some Thursday mornings, I like to get my buns out of bed just a little early and make Alex breakfast. He usually ends up getting up and helping about half-way through the process anyway, but I like to think I'm being sweet by at least attempting to surprise him.
This Thursday, we breakfasted in style.
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I woke up with the idea of making blueberry-filled banana pancakes. It didn't work out. 
We were out of blueberries. 
 For the record, I'm not a fan of added chopped bananas to poured griddle cakes- those aren't banana pancakes, just chunks of banana on pancakes. I believe in mashing and forcing the banana into the batter to make your batter extra sweet and make it rise for you, too. Make those 'nanas do a little work, you know?
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They turned out great. They were thick, fluffy, and naturally sweet. They were great with syrup, sunflower seed butter, and just plain. Next time, we'll make a triple batch and freeze the extras for pancakes on-the-run!
This may just be my favorite new breakfast...move over, oatmeal!
And my favorite part about this recipe? It's made with whole, healthy ingredients and is refined sugar-free, which is how your breakfast should always be!
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Ingredients:
2 bananas
1 tablespoon coconut oil
1 tablespoon brown rice syrup
1 teaspoon vanilla
1/2 cup water
3 teaspoons baking powder
1 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon ground flax
1 tablespoon applesauce
1/2 cup raspberries
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Directions:
Mash bananas with a fork. Mix mashed bananas in a large mixing bowl with coconut oil, brown rice syrup, vanilla and water. In a separate bowl, mix together baking powder, flour, salt and flax. Combine dry ingredients with wet and whisk together. Mix in applesauce, being sure not to kill all the poofiness the applesauce adds by overmixing. Finally, fold in the raspberries. 
Scoop 1/4 up amounts of batter onto a hot, greased griddle. Cook until golden brown on each side, about 5 minutes each.
Spatula onto a plate and serve immediately with maple syrup...or my favorite, a little sunflower seed butter!
PRINT RECIPE
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6 Comments
Kristy link
6/4/2012 01:26:08 pm

I love that you are a Fresh Prince fan too! Your day off sounds like how I would love to be spending mine. :-)

This recipe is great- I love that it's sugar-free too! And the photos- I can almost taste the moistness and the fresh berries! Yum!

Reply
Amber St. Peter link
6/4/2012 02:35:59 pm

You're welcome to join me for a Fresh Prince Marathon anytime- I'd even make you these pancakes to keep your belly full!

So glad you like the photos!! I've been experimenting with my new camera lately, so hopefully they continue to improve!

Reply
Kristy link
6/7/2012 04:46:44 am

A Fresh Prince/Pancake Marathon?!?! You are speaking my language, girl!

Congrats on the new toy! I look forward to seeing more great pics! :-)

chalynda
6/23/2012 09:54:51 pm

do i HAVE to use brown rice syrup? because i have everything but that and i dont know what that is lol

Reply
Amber link
6/24/2012 12:39:40 am

Nope! Feel free to substitute with agave nectar or pure maple syrup

Reply
Candi
2/5/2015 05:41:56 am

What are you waiting for. These are the best pancakes you will ever have. I subbed pure maple syrup because I didn't have rice syrup. I have made this so many times and love love love it each time. Amber, will you marry me?

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