Pancakes are a weekly ritual around here. J is the pancake master, and over the years he has perfected his own recipe. Recently we started adding bananas, and they are amazing. With the banana and wholewheat flour, they’re also really filling, which isn’t the case for most carb-loaded breakfasts. I asked him for the recipe to share with you and was amazed to find out they have no sugar in them. Of course J and I douse them in (REAL! ALWAYS!) maple syrup, but P often eats them plain. They’re also one of the few things M will eat lots of, so I have frozen a bunch between sheets of wax paper so we can send them to daycare when she starts in 3 weeks… (AAAH!)
2 eggs
1 1/4 c milk
1/4 c yoghurt
1 1/4 c unbleached white flour
1/4 whole wheat flour
1 1/2 tsp baking powder
dash of salt
3/4 banana mushed up
handful of crushed frozen raspberries (optional)
Mix the wet ingredients in one bowl, then add in the dry ingredients. Grease your pan, ladle in your pancakes and flip away.
