52 New Foods: Week 11, Whole Wheat Banana Pancakes March 21 2012, 10 Comments
Health up your hot cakes! Banana pancakes get a whole lot healthier with the addition of whole-wheat flour. Thanks to Jamie Oliver, they’re deliciously tasty too!
Brunch. Like Ramona Quimby, the sound of the word makes me smile. The perfect combination of half breakfast and half lunch, it’s my most favorite meal. Brunch brings together family, friends, delicious comfort foods, and great conversation. Banana pancakes are a must on my brunch menu, but could I make them healthier?
Feature Recipe: Whole Wheat Banana Pancakes from Jamie Oliver
Turned up noses are typical when I introduce whole-wheat versions of our favorite dishes. But the simple blend of flours in Jamie Oliver’s All-American Pancakes, combined with bananas and walnuts, made this recipe a brunch time winner at our house. Here’s how I made them.
Whole Wheat Banana Pancakes
½ cup whole wheat flour
½ cup unbleached all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup fat-free milk
1 egg, beaten
1 TBSP butter
1 banana, sliced
1 handful of walnuts (optional)
1) Whisk flours, baking powder, and salt together in a bowl.
2) Add the milk, egg, and butter. Stir until just blended (a few lumps are okay).
3) Heat a non-stick griddle or large frying pan. Lightly grease with butter.
4) Pour ¼ cup of batter onto the griddle for each pancake. Place a few slices of banana on each pancake as it is cooking.
5) Cook until large bubbles begin to appear. Flip and cook until golden brown on the second side.
6) Serve immediately with warm maple syrup, a sprinkle of walnuts, and seasonal fresh fruit.
Crunch a Color Kids Vote: Pass the pancakes, please!
What we liked: This recipe is easy, tasty and the perfect weekend brunch companion. Let your kids play with the flour blend and toppings to find the right mix for your family.
What is your favorite brunch recipe? Share your comments.
Next up: Asparagus
A perennial springtime favorite, bushels of asparagus are crowding the tables at our local farmers’ markets. Next week, a simple recipe that will make these splendid green spears a welcome addition to your family table.
Craving more new recipes to try? Catch up on last week’s recipe: Gluten-Free Fruit and Berry Crisp.
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.
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Brian on October 16 2012 at 06:50PM
I tried this with 1 Jonagold apple and 1/2 tsp cinnamon instead of the banana and walnuts. It was fantastic!
Amy Fothergill on March 22 2012 at 10:27PM
Great recipe! We also add a dash of cinnamon and 1/2 teaspoon of vanilla to add some nice flavor. Love this! Keep up the good work.
To answer Sheree’s question, the whole wheat is very dense so adding the regular flour lightens it up. Most whole wheat bread recipes use both types of flour.
Jennifer on March 21 2012 at 07:19PM
Thanks for all of the great ideas! Sheree, you can most definitely use all wheat flour. Do what works best for your family.
Kim on March 21 2012 at 07:10PM
I just made the switch to whole wheat “quick mix” batter and I have to say the experience was wonderful! It’s moments like these I think Why didn’t I do this sooner!!!
Sheree on March 21 2012 at 04:26PM
Why the combo of whole-wheat flour and regular? Can you not use all wheat flour?
Doris Schoierer on March 21 2012 at 03:48PM
I like the pancakes in summer with fresh red currants inside (or in winter with frozen currants, that melt while the pancakes are cooking) On the top I put raw sugar, for the currants are very sour :-)
If I cook pancakes with apples, I mix the raw sugar with cinnamon, very good :-)