Pondering the Perfect Pancake

Camping pancakes! Had to squeeze my lemons to make buttermilk.

I love pancakes!  I don't know many people who don't.  Well my dad doesn't but that is because of the stickiness of the syrup.  What I don't love is the heaviness in my stomach and the sugar rush I get from eating a few of these lovely breakfast circles.  The worst part is when you want pancakes and you are out of your favorite mix!!!  This one happened and sent me on the search for a replacement.  While I was at it I thought it might be nice to have one that had less sugar and more whole grains.  My search led me to many ideas but nothing I really liked so I took some elements of a few and made my own with some fun variations!

One is whole grain and one is gluten free.  I am still working on a dairy free version.  But for now most people should be able to enjoy these pancakes.



Variation one will now be my basic go to pancake recipe.  I have it memorized and it is so easy to add in things to make it suit your morning.  These are cooked on a lower heat and are totally worth the wait!

Whole grain Banana Pancakes (no sugar added)
Serves 4 adults (or my daughter and I for breakfast and lunch!)

  2      large banana or 3 small ones (the riper the sweeter the pancake)
  3      eggs

  1 c   milk
  2 T   lemon juice
or
  1 c   buttermilk

1/2 c  whole wheat flour
1/2 c  Malt-o-Meal hot breakfast cereal dry
  1  t  baking power
1/2 t  baking soda
1/4 t  salt

Mix juice and milk in a separate container and let sit while mixing other ingredients.  Mash banana with a fork in a large bowl.  Beat in eggs set aside.  Whisk all dry ingredients in a separate bowl.  Add dry ingredients in with banana and egg mixture until it is almost all moist (some dry spots are ok).  Add milk mixture until all ingredients are incorporated.  Let sit 5 to 10 minutes (or overnight in a covered container) until your pan reaches a medium low heat. The batter should have lots of popped air bubbles.  Test pan heat with a small amount of batter.  Cook until the edges lose their gloss shine and flip and cook a minute or two more.

Version two.  So for someone who doesn't make a lot of gluten free and has tasted a lot of not so great tasting gluten free baked goods I am very happy with how this version turned out!

Multi-grain Gluten Free Banana Pancakes (no sugar added)

Serves 4 adults

  2      large banana or 3 small ones (the riper the sweeter the pancake)
  3      eggs

  1 c   milk
  2 T   lemon juice
or
  1 c   buttermilk

1/3 c  rice flour
1/3 c  millet flour
1/3 c  cornmeal
  1  T potato starch
  1  t  baking power
1/2 t  baking soda
1/4 t  salt

Mix juice and milk in a separate container and let sit while mixing other ingredients.  Mash banana with a fork in a large bowl.  Beat in eggs set aside.  Whisk all dry ingredients in a separate bowl.  Add dry ingredients in with banana and egg mixture until it is almost all moist (some dry spots are ok).  Add milk mixture until all ingredients are incorporated.  Let sit 5 to 10 minutes (or overnight in a covered container) until your pan reaches a medium low heat. The batter should have lots of popped air bubbles.  Test pan heat with a small amount of batter.  Cook until the edges lose their gloss shine and flip and cook a minute or two more.


Now both of these recipes are base recipes any add-ins will work for both.  If you would like a more protein packed pancake you can add a cup of cottage cheese or 1/2 a cup of almond meal/flour (or if you are really feeling it both!). This really gives these pancakes the ability to keep you full until lunch time.  Top with peanut butter and jelly and you have a meal which will keep you satisfied and happy about your breakfast choice.

Cottage Cheese version. Must cook on lower heat to avoid burning of cheese.

If you add in almonds and cottage cheese to the whole wheat pancake recipe the recipe will have 66 grams of protein.  That is a lot of stick to your ribness!!