Oh man, do we love pancakes. We could eat them for breakfast, lunch, or dinner! Our blog is pretty new, and this is already our second post about pancakes. These pancakes could even make a great dessert. And as they’re packed with good-for-you fiber, potassium, and healthy fats, they’re a sweet treat that you don’t need to feel guilty about!
On the weekends we make a big batch of pancakes, and after they’ve cooled, we stick them in the freezer to eat throughout the week. Just pop a couple into the microwave straight out of the freezer, and in about a minute you’ve got a weekend-worthy breakfast in the middle of the workweek.
We would love to know what your favorite breakfast foods are! We’re always looking for new ideas. Leave us a comment below!
- ½ cup whole wheat flour
- ½ cup all purpose flour
- ⅛ tsp salt
- 1½ tsp baking powder
- 1 medium banana, mashed
- ¾ cup coconut water
- ½ cup almond milk
- 3 Tbsp coconut butter
- 2 Tbsp pineapple juice
- ¼ tsp coconut extract (optional)
- In a small bowl, combine all dry ingredients (flours through baking powder), stirring until thoroughly incorporated. Set aside.
- In a separate mixing bowl, combine all of the wet ingredients (all that remains).
- Add the dry ingredients to the wet, stirring until just combined. It may still appear lumpy due to the banana.
- Preheat a skillet to medium-low heat and spray with nonstick cooking spray.
- Once the pan has heated through completely, use a ⅓ cup measuring cup to add the batter to the pan, making evenly-sized pancakes.
- Cook for 3-4 minutes, watching for bubbles to form and burst all the way through to the center of the pancakes.
- Check the bottoms to make sure they have browned, and then flip.
- Cook another 2-3 minutes on the other side.
- Remove to a cooling rack and repeat with the remaining batter. Serve topped with whatever you like! Our favorites are peanut butter and syrup (K) or peanut butter and jam (J). Enjoy!