On Wednesday, October 12th I stayed in my pajamas all day. There was no food in the house but I managed to sustain myself on mandarin oranges and coffee while I worked on a business plan for a hypothetical magazine. Dinner time rolled around and my prospects weren’t looking good. The vegetable drawer was empty, except for a shriveled purple pepper that I bought on a whim of gourmet ambition, and all that sat in the fruit bowl were three over-ripe bananas.
I’m happy to report that those spotted fruits turned into something amazing: banana pancakes. Bet you didn’t see that one coming. And surprisingly, considering the kind of day I was having, a pretty healthy meal.
I made a lot. Maybe this had to do with the fact that all I had eaten that day was citrus. And then I froze them for the next time a day like October 12th came along. It came sooner than expected and the next morning I ate more. They were delicious and slightly more convenient.
You too can experience the bliss of the October 12th banana pancakes. Just follow the recipe below. Veganization optional.
October 12th Banana Pancakes
- 1 1/2 cups whole-wheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 3 tbsp sugar
- Pinch of salt
- 2 cup plain yogurt, milk, almond milk or soy milk (anything you have really)
- 3 tbsp canola oil
- 2 large eggs
- 2-3 ripe bananas (about 1 – 1 1/2 cups)
- 1/4 – 1/2 cup hemp hearts
- coconut oil for the pan.
- Extra sliced bananas
- Maple syrup
1. In large bowl, combine flours, baking powder, baking soda, cinnamon, sugar and salt.
2. In a food processor or blender puree bananas, hemp hearts and canola oil. Add in eggs (if you’re veganizing leave them out, it’ll be fine) and milk and/or yogurt and pulse until just combined.
3. Add the banana mixture to the flour mixture and stir until combined.
4. Heat nonstick skillet over medium-high heat and brush with coconut oil. Reduce heat to medium and make your pancakes! When bubbles rise and break the surface, flip em’.
Cook about 2 minutes, until nicely browned. Transfer to plate. Keep pancakes warm in preheated 200F oven.
To serve, top with sliced bananas (if you have extras) or fruit and maple syrup. Fresh lemon juice and rind and a sprinkle of icing sugar would also be a nice topping.
Makes approx. 14 pancakes.