Yes, pancakes. These fall more into the fruit and whole grains for breakfast category than veggies for dinner, but people have been asking about breakfast, especially for kids, and this puts a pretty good spin on the old classic. Pancakes are typically problematic with the refined white flour, dairy, eggs, sugar, and additives and preservatives. This version is pure whole, lightly refined, plant food, and they are delicious!
3 cups nut/soy/seed milk (we use homemade hemp milk, or whatever we have on-hand)
1 cup applesauce
2 mashed bananas
¼ cup water (adjust to achieve a good batter consistency)
Pecans or walnuts to cook into the pancaked
Frozen blueberries, raspberries, diced apples, sliced bananas, or any other fruit for toppings
Combine the dry ingredients in a large mixing bowl and mix. Mash 2 bananas really well with a fork until they become soft like the applesauce. Add the mashed banana and other wet ingredients on top of the dry ingredients and whisk to mix thoroughly.
Preheat a large pan or skillet on the stove. Lightly coat the pan with a spritz/spray oil to avoid sticking. Ladle the batter into the pan to make whatever size and shape pancakes you like. Add nuts and another dash of cinnamon if you like. Once they start to cook around the edges and bubble in the middle, flip them over and finish cooking on the other side.
Server warm topped with warmed frozen or fresh fruit. I like to heat frozen berries until they get soft and juicy like a fruity syrup, or dice fresh apples and bananas to put on top. Now you have a delicious and healthy breakfast that will fuel you up and start your day off right!
The dry ingredients. Clockwise whole wheat flour, buckwheat flour, ground flax seed, baking powder, cinnamon, and baking soda.
The wet ingredients. Nut/soy/seed mild, mashed bananas, applesauce, and water.