McKinley has been going through a picky toddler/teething phase lately, so I've had to pull some tricks out of my hat. She loves her carbs - of course, who doesn't? So this recipe is a sure thing!
Whole Wheat Banana Pancakes
Yields around 12 pancakes
2 c whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 tbsp honey
2 eggs
1 3/4 cups coconut milk
1 ripe banana
1 tsp cinnamon
2 tbsps EVOO
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 tbsp honey
2 eggs
1 3/4 cups coconut milk
1 ripe banana
1 tsp cinnamon
2 tbsps EVOO
1. Mix dry ingredients in a medium mixing bowl.
2. In a separate small bowl mix honey and milk.
3. Combine wet and dry ingredients, fold in mashed up banana and cinnamon.
2. In a separate small bowl mix honey and milk.
3. Combine wet and dry ingredients, fold in mashed up banana and cinnamon.
Tip: If you separate the egg white from the yolk and mix the white to fluffy then blend it all together it makes the pancake really nice and light!
Spread 1 tbsp evoo on your pan and heat to medium. Pancakes tend to cook fast so I don't turn the heat up any more than medium.
Pour out 1/4 cup of the pancake mixture per pancake.
Spray the pan again when you are half way through.
Enjoy!
Have any leftover bananas?
Cut them up, spread a little peanut butter, and stick them in the freezer. This has become one of McKinley's favorite healthy snacks!
For more healthy snacks, click here.
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