If you go back through my “breakfast” archives you may remember that I’ve had a long struggle with being an early morning eater. Andy always urged me to get something into my body right away and I just could never get into it. (I needed a good hour or two to work up an appetite.) Then I got pregnant and if I could even make it through the night without getting up to eat something it seemed like a huge achievement. (I find that a 3 AM glass of milk helps a lot with those mid-sleep hunger pangs.)
Anyway- I’ve been a loyal breakfast eater for the last 9 months and lately it has been all about pancakes. I can’t get enough of them. I seriously have been having them sometimes for breakfast and dinner because they just sound so darn good to me all the time. The good news is- I’ve been making my favorite recipes with whole wheat pastry flour which results in a perfectly fluffy pancake that is maybe a little better for me so I don’t feel so bad.
I’ve been experimenting with adding fruit to the batter and last week came up with this delicious concoction which pretty much tastes like a fresh slice of banana bread, (with lots of maple syrup of course!) They are equal parts fluffy and flavorful with a bit of sugar and spice as well as some mashed banana of course. Best part is- the batter is totally save-able for up to a week in an air-tight container. (Which works well for when I want to eat these throughout the whole day!)
PS- I’m 39 weeks today!!!
Ingredients Instructions Notes *toasted pecans would also be an amazing addition.
*toasted pecans would also be an amazing addition.