I have no idea where last week went, whenever I sat down to do anything blog related something else came up. I guess that’s why people have back up posts lined up, but I have never been known for being organised.
I’ve got some beautiful and funny photos from the last few weeks that I can’t wait to share, but today I want to set my full attention to these pancakes. They are amazing. I read about them on Monet’s fantastic blog Anecdotes and Applecores and I knew I had to make them at the next possible opportunity.
Monet is one of the sweetest bloggers out there, she has an amazing style of writing that makes you feel like you’re sitting in her kitchen drinking a big cup of tea chatting whilst she works. Her cooking is wholesome and prepared with passion of someone who wants to nourish the people she loves. If you haven’t read her blog before, don’t hesitate, head over now.
These pancakes are thick, rich and full of flavour, I am a big fan of any recipe that uses extra fruit and vegetables as I am trying to have a more wholesome diet. The use of buttermilk gives the pancakes a great depth that can’t be achieved with just milk. I made a few changes to the original recipe, substituting melted butter for olive oil, mashing the bananas instead of chopping them, and adding a cup of blueberries because, well pancakes are always better with blueberries.
I found that the sugars from the mashed banana both burnt easily and slowed the pancakes from cooking through quickly so I would recommend cooking these on a low heat.
Banana and Blueberry Whole Grain Pancakes
adapted from Anecdotes and Applecores
Serves 2 hungry people
1 cup whole wheat flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
1 tbsp honey
3 tbsp olive oil
1 cup butter milk
1 banana mashed
1 cup blueberries (I used frozen)
In a stand mixer mix the honey, oil, butter milk and eggs until light and fluffy (about 3-5 minutes)
Add the banana and give a quick whisk until mixed thoroughly.
In a separate bowl mix the dry ingredients until well combined.
Fold the dry ingredients into the wet, followed by the blueberries.
Heat your frying pan to a medium-low heat, and pour spoonfuls of the batter onto it.
Turn when the bottom of the pancake is a golden brown (lift the edge up to check) and the top is set.
Flip over and cook until golden brown.
Continue with the rest of the batter.
Serve hot with maple syrup.