Whole Wheat Banana Pancakes

Good Morning :-)

Since going back to work after maternity things have been super busy. Eitan has been sleeping pretty well and is usually asleep by 7pm (fingers crossed it continues). This gives me a few hours to myself to cook, go to a Pilates class or catch up on housework.

Although I am totally one to enjoy a stroll through the grocery aisles and pick up fresh foods to cook with; lately its just not how I would choose to spend the little amount of time I have. So I have started ordering our groceries online. By the way, I could talk about grocery shopping and how to check nutrition facts labels all day maybe i'll post more on that in the future.

Online grocery shopping is super convenient and I think it may even save you money. Since you have the time to check and compare the prices. Also you can do it in your kitchen with your pantry and refrigerator right in front of you so you don't buy items you already have. For some items the website I use even calculates the price per item (diapers) or per gram (rice and grains) , so you can easily figure out which is the cheaper option.

The only issue I have with online shopping is ordering fruits and vegetables can sometimes be risky as you don't know how nice and fresh they will be. When I grocery shop I like to browse and choose the fruits and vegetables that look the freshest on that particular day - something you can't do with online shopping. This last week I placed an order for bananas and zucchinis (among other things obviously ;-) ). The zucchini definitely did not look as though they would last too long in the fridge and the bananas were about 2 days away from becoming banana bread. So now I had a challenge ahead of me. How will I use these up before they go bad? The extra bananas are no big deal - you can add them to just about anything - especially with a 1 year old as a house mate. With the zucchinis I decided to make a quiche and zucchini cake - recipes coming up soon :-)

This morning I made these really easy whole wheat banana and cinnamon pancakes. They are so easy to make and are a filling breakfast thanks to the whole wheat that is high in fiber. I promise they are not dry or bland. My son loved them without any toppings but I of course had to indulge with some maple syrup.

---

As you can see, these are Eitan approved.

Whole Wheat Banana Pancakes

Tools:

- 1 cup measuring cup

- 1 teaspoon measuring spoon

- 1/2 teaspoon measuring spoon

- 1 medium sized bowl

- soup ladle for pouring the pancake batter

Ingredients:

- 1 cup whole wheat flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 teaspoon cinnamon

- 1 teaspoon vanilla extract

- 1 cup milk

- 1 medium banana mashed

- 1 large egg

- small amount of butter for pan

Directions:

1. Mix all the dry ingredients in the bowl.

2. Add the wet ingredients into the same bowl.

3. Whisk all ingredients together - just until there are no dry lumps.

4. Heat a large skillet on medium/low heat.

5. Coat pan with a small amount of butter

6. Using the soup ladle pour about a 1/4 cup of batter onto the pan. You can really play around with the size of the pancakes just make sure you flip them once you see a lot of bubbles.

7. Cut into small pieces for baby and prepare yourself a stack with maple syrup. That’s what I did :-)

p.s. you can play around with different mix-ins too. You can try chocolate chips or blueberries (for adults), or applesauce.