Bananaberry Pancakes

Bananaberry Pancakes

Thursdays are my favorite. Thursdays are Alex and I's only day off together. Its the only morning we can sleep 'till 10, watch Fresh Prince until noon, and order take-out from the lebanese restaurant down the road...twice.
Some Thursday mornings, I like to get my buns out of bed just a little early and make Alex breakfast. He usually ends up getting up and helping about half-way through the process anyway, but I like to think I'm being sweet by at least attempting to surprise him.
This Thursday, we breakfasted in style.

I woke up with the idea of making blueberry-filled banana pancakes. It didn't work out. 
We were out of blueberries. 
 For the record, I'm not a fan of added chopped bananas to poured griddle cakes- those aren't banana pancakes, just chunks of banana on pancakes. I believe in mashing and forcing the banana into the batter to make your batter extra sweet and make it rise for you, too. Make those 'nanas do a little work, you know?

They turned out great. They were thick, fluffy, and naturally sweet. They were great with syrup, sunflower seed butter, and just plain. Next time, we'll make a triple batch and freeze the extras for pancakes on-the-run!
This may just be my favorite new breakfast...move over, oatmeal!
And my favorite part about this recipe? It's made with whole, healthy ingredients and is refined sugar-free, which is how your breakfast should always be!

Ingredients:
2 bananas
1 tablespoon coconut oil
1 tablespoon brown rice syrup
1 teaspoon vanilla
1/2 cup water
3 teaspoons baking powder
1 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon ground flax
1 tablespoon applesauce
1/2 cup raspberries

Directions:
Mash bananas with a fork. Mix mashed bananas in a large mixing bowl with coconut oil, brown rice syrup, vanilla and water. In a separate bowl, mix together baking powder, flour, salt and flax. Combine dry ingredients with wet and whisk together. Mix in applesauce, being sure not to kill all the poofiness the applesauce adds by overmixing. Finally, fold in the raspberries. 
Scoop 1/4 up amounts of batter onto a hot, greased griddle. Cook until golden brown on each side, about 5 minutes each.
Spatula onto a plate and serve immediately with maple syrup...or my favorite, a little sunflower seed butter!

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