Makin’ Banana Pancakes

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Sometimes Jack Johnson is the perfect voice to wake up to. On a lazy Saturday morning, there aren’t many things better than lazily rolling out of bed with the whole day ahead of you. Except if you add banana pancakes to the mix…I mean does it really get any better than that? Maybe some chocolate chips too…

Okay, so obviously I’m hungry for some delicious breakfast eats right now and hopefully you are too because I have recipes for stackable, simple pancakes that will blow your mind. Or your taste buds. These fluffy morsels of chocolate banana pancakes and cinnamon vanilla pancakes are layered with cinnamon chia seed pudding and sliced bananas to create a tower of yumminess that will have you eating pancakes at every meal. Trust me, it’s happening to me now. Breakfast, lunch, dinner, snacks, dessert-you name it, I want pancakes!

The best part about these pancakes is that they are quick and easy. Meaning that because today is a Friday and not a relaxing Saturday morning, you’ll still be able to wake up to some Jack Johnson, drag yourself over to the kitchen, and start the last day of the week off the right way with a delicious breakfast.

So without further ado, I leave you with a recipe for banana pancakes and Jack Johnson lyrics playing in your head. Both are good things. Enjoy!

Banana Pancakes 

Chocolate Banana Pancakes

Ingredients

1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon water

5 teaspoons cocoa powder

1 pinch salt

1 banana, mashed

3 tablespoons almond milk (more or less depending on batter consistency)

How To

1. In a small bowl, mash the banana with a fork. Add all other ingredients with the exception of the baking powder and water.

2. In a separate bowl, measure out the baking powder and then add the tablespoon of water to the powder. Allow the mixture to fizzle and expand. When it has done so, combine the mixture with the other ingredients in the larger bowl.

3. Stir the batter and ensure that the consistency is fluffy and borderline runny. It should spread out naturally when scooped onto a skillet.

4. When you have added the appropriate amount of almond milk (if any extra is needed), heat a small skillet over medium heat. Spray the pan with cooking spray and then put a 1-2 tablespoon sized dollop of batter on the center of the pan, just as you would any other pancake. When it has firmed and browned slightly on one side, flip the pancake. Cook until both sides are slightly browned and the pancake achieves a firm texture.

5. Repeat until the batter has been used up.

Cinnamon Vanilla Pancakes

Ingredients

1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon water

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 pinch salt

1 banana, mashed

3 tablespoons almond milk (more or less depending on batter consistency)

How To

1. Follow the directions for the pancakes above.

Cinnamon Chia Seed Pudding

Ingredients

1/3 cup almond milk

4 tablespoons chia seeds

1 teaspoon cinnamon

How To

1. Mix the ingredients together in a small bowl or tupperware. Stir well and allow the chia seeds to soak up moisture for at least one hour. After this time, check on the mixture to see how firm the pudding is. The pudding should be of a spreadable consistency in order to top the pancakes.

Stacking the Pancakes

1. Start with a pancake of either flavor and place it on a plate. Top the pancake with three thinly sliced pieces of banana and then cover that with a layer of chia seed pudding. Put a pancake of the other flavor on top.

2. Continue this layering process until you have stacked your pancakes as high as you can manage or until you’ve attained one reasonable serving size. Then, complete the same process and serve a stack to a friend! These pancakes are best shared! 🙂

 

Trust me, you’ll go bananas for this breakfast!

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One response »

  1. Pingback: Breakfast = Brain Power « Dig Into Books

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