Monday, January 13, 2014

Eat Clean Whole Wheat Pancakes - optional bananas - recipe

I love breakfast foods. Like, a lot. And almost all of them.
Load me up on some cinnamon rolls, biscuits, pancakes, french toast, quiche, scrambled eggs, strata, and especially waffles...and I am one happy but carb-loaded girl!

When we transitioned to eating clean, it really wasn't that hard to make clean breakfast foods. I've been baking for years, and from-scratch breakfast isn't hard at all.

I really need to do an update on our eating clean, because it's still going pretty well. I'd say about 90/10 is the ratio we typically hit, and we incorporate some paleo ideas but for the record we will NEVER be paleo.

When my parents were here around Halloween, I found this recipe for whole wheat pancakes that I thought my dad would like. I have since adapted it in various ways and today I'm sharing my eat clean version with bananas added in and strawberry "syrup" on top.

Eat Clean Pancakes

adapted from Fifteen Spatulas

1.33 cup (Kalona) buttermilk
1 egg
2 tbsp melted (grassfed) butter
1.25 cup whole wheat flour
3/4 tsp (aluminum free) baking powder
1/2 tsp baking soda
1/2 tsp salt
1 mashed banana

In a small bowl, blend the buttermilk, egg, and melted butter. In a medium mixing bowl, combine the dry ingredients. Incorporate the wet mixture into the dry and then add the mashed banana. If the mixture looks too dry, add buttermilk or regular milk until it's a bit runnier than brownie batter (but not watery or overly runny). Pour about a third of a cup of the batter onto a hot griddle (as long as it's "non-stick" no greasing is needed. Flip once bubbles pop up.

For the strawberry syrup I put some home-frozen (you can use store bought) frozen strawberry slices into a sauce pan with agave nectar and heated over medium. Then I blended some organic corn starch with some cold water and mixed into the strawberry 'syrup' to thicken it up some. Served with chicken sausages.

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