We Came. We Saw. We Didn't Eat Cookies

We are eating healthy. So healthy. Forget that nonsense about horseradish bacon mashed potatoes. We have done a reverse triple Salchow and its all healthy all the time up in here. I mean, we usually eat pretty well to begin with, but several things which I kinda<3 are, for the foreseeable future, going to be less than abundant in our abode. Those things include, but are not limited to butter, wine (and beer and spirits) and cookies. Oh sigh and sigh. Cookies.

But that doesn't mean you can't have fun still. It doesn't mean you can't enjoy things that you love. Take this morning for instance, we'd sat around on the couch for most of the morning, drinking our coffee with skim milk (half and half finding itself among the less abundant items) and by the time we realized that we were hungry the clock had already ticked past cereal time into lunch land. Not in the mood for eggs, I whipped up some pancakes.

 In today's version, I used white whole wheat (Clarks Cream from Daisy Flour - the oldest operational mill in the country!) organic olive oil, eggs & milk and added some slices of banana to the pancakes as they were cooking in the pan. The unexpected result was a nutty rich pancake with spectacularly caramelized banana gems poking out of them. An issue I've had with pancakes in the past was the lack of protein. You eat the pancakes, feel overfull and then half an hour later your all grumbly in the tumbly. This just will not do anymore.

Instead of topping with butter and maple syrup (which will always hold the true first place in my heart) I used natural peanut butter and raspberry preserves. The end result was something akin to a banana pbj, but warmer and more satisfying. I had a big ol' glass of icy milk to accompany my flapjacks. In all, I'd say it was a success. Almost three hours later, I've not experienced my normal pancake crash and I'm not hungry in the least. Pretty. Pretty. Good.

Whole Wheat Banana Pancakes 
1 large egg
1 cup white whole wheat flour
3 tsp baking powder
1 tbsp packed dark brown sugar (optional)
1/4 tsp salt
1 c skim milk
2 tbsp olive oil
1 ripe banana, sliced into thin rounds

In a small bowl mix together all dry ingredients.
In medium bowl, whisk egg until light and frothy and double to triple in volume. (think kind of almost meringue like)
Add dry ingredients to egg. Add milk and olive oil to flour and eggs. Whisk together until just mixed. Try not to over mix!
Heat nonstick* skillet over medium heat. When water sprinkled in pan dances, the pan is ready for pancake batter.
Pour batter in scant 1/4 cupfuls into hot pan. Add 4 -5 banana slices per pancake. When edges have set and tops are bubbly, flip pancakes. After pancakes rise and bottom are brown remove from pan. (I usually set my oven to 200 degrees and place the waiting pancakes on a plate in the oven.)

Makes 8 to 9 pancakes. Serve with traditional maple syrup or try the natural peanut butter and jam version! 

*For this particular recipe, I would definitely try to stick with a non-stick pan (haha) because the bananas are kind of sugary and will most likely stick pretty securely to the bottom of a traditional pan.