I LOVE breakfast. Breakfast in the morning, or breakfast for dinner. Yes, I am one of those people who can always go for breakfast! Who says you have to enjoy pancakes in the morning, right? In fact, these pancakes have become one of my favourite go-to dinners as they freeze easily. After a long day, and not having the energy to cook, it is such a relief knowing that I can pop two of these in the toaster, pair it with some eggs and I have a quick delicious dinner.
If having breakfast for dinner feels wrong, of course, you can also still serve them for breakfast! Whether you make a fresh batch on the weekend, or warm some up from the freezer these will also be a great hit in the morning!
These pancakes (recipe modified) from 100 days of real food, are made with whole-wheat flour and bananas which help provide a little extra fibre than regular pancakes do. In addition, since bananas are naturally sweet, they provide sweetness to these pancakes without needing to add a lot of added sugar. When you can substitute out added sugars like syrup, agave sugar, or honey for whole foods like fresh or frozen fruit you not only decrease the amount of added sugars in your diet, but fruit also adds more fibre to your daily intake. Your gut says thank you!
Lastly, my favourite way to serve these pancakes is with a layer of almond butter and warmed up frozen mixed berries. The almond butter provides you with a little extra protein and some healthy fats so that you feel full longer than just consuming pancakes with syrup. When the frozen berries thaw, they create a juicy sauce that acts like a sweet syrup that pairs well with the savoury almond butter.
Whether you agree that breakfast can be served in the morning or at night, if you enjoy pancakes, I am sure these will be a hit whatever time of the day you decide to give them a try!
Banana Berry Pancakes
- 2 cups whole-wheat flour
- 2 tsp baking powder
- 1.5 tsp baking soda
- ½ tsp salt
- 1 Tbsp honey maple syrup, or your favourite sweetner
- 2 eggs
- 1 ¾ cups milk
- 2 Tbsp butter melted
- 2 bananas mashed
- 1 cup almond butter
- 2 cups frozen mixed berries
- In a small bowl, add frozen berries and set aside.
- In a large bowl add whole-wheat flour, baking powder, baking soda and salt. Stir together and set aside.
- In a medium bowl, whip 2 eggs until smooth (using a fork works just fine!).
- To the medium bowl, add honey, milk, melted butter, and 2 mashed bananas.
- Add the wet ingredients to the dry and stir until smooth.
- Heat a frying pan at medium heat and add a small amount of butter. Once butter is sizzling, pour small amounts of pancake mix onto frying pan, around ¼ cup for each pancake depending on your desired size.
- Cook on one side until the bottom of the pancakes are golden brown. Flip the pancake over and cook on the other side until brown.
- Serve pancakes with almond butter and berries (warm in microwave if not thawed) and freeze the leftovers!
Recipe modified from: 100 days of real food.
Recipe Tips and Tricks:
- Preheat the oven so that it is just warm. When a batch of pancakes is done store them in the oven to keep warm. Then when you go to eat them all, they will all still be hot!
- If you are allergic to nuts, try swapping out the almond butter for a seed butter like sunflower seed or pumpkin seed butter.
- This recipe is appropriate for those with food sensitivities, like sulphite allergies