Recipe: College Pancakes

Yes. There are such a thing!!! Breakfast lovers unite!

My room mates and I always joke about being the most elaborate breakfast cooks of all the  kids at our university. In the morning, we may be bleary-eyed and un-eager to get started with our day, but we never fail to turn out french-press coffee and something delicious. We have been known to whip up smoothies, scrambled eggs with spinach and buttered toast in ten minutes.

It’s because breakfast rules. It is really the most important part of your day, mostly because it sets the tone for your day.  Starting your morning with a pop-tart? Eh. You’ll probably feel pretty hungry in like 4 minutes. These? These bad boys fill me up for hours and give me the energy to tackle Human Anatomy (well, kinda).

That’s why I love these pancakes. They may be a bit different from your run-of-the-mill white flour pancakes, but they are still delicious.They also help you use-up those unappealing brown bananas that you are never going to eat! 

Whole-Wheat Banana Blueberry Pancakes
1 cup of whole wheat flour
2 teaspoons of baking powder
1/2 cup of rolled oats
1/2 teaspoon of cinamon
1/4 cup of walnuts, finely chopped
1 cup of skim milk/almond milk/soy milk
1 egg
1/2 teaspoon of almond or vanilla extract
2 very ripe bananas, one for mashing into the batter and one for chopping
1/2 cup of frozen blueberries
non-stick cooking spray

In a small bowl, combine first five ingredients. In a larger bowl, mash 1 banana and mix with egg and milk. Add extract. Stir in flour mixture to banana mixture and add chopped banana and frozen blueberries. Pour 1/2 cup of mixture into hot pan coated with non-stick oil on medium heat. Cook for two minutes on each side, or until browned.  Serve with maple syrup and fresh berries.

(This probably makes about 6 pancakes, so I usually store the batter covered in the fridge for up to a week.)

Fiber and protein, comin’ right up!

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