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Healthy(ish) Pancakes

Makes about 16 4-inch pancakes

1 Tablespoon lemon juice
2 cups skim milk
2 cups AP flour
2 Tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 Tablespoons ground flax seed
1 large egg
3 Tablespoons unsalted butter, melted and cooled slightly
2 ripe bananas, mashed
1 cup blueberries (fresh or frozen, preferably wild)
1-2 teaspoons vegetable oil for pan

  • Whisk lemon juice and milk together in a large measuring cup; set aside to thicken while you prepare the other ingredients. If you have buttermilk, you can use it instead of the milk and lemon juice combo…but if you don’t want to run to the store for buttermilk on a Sunday morning, use lemon juice and skim…it still tastes great!
  • Whisk the flour, sugar, baking powder, baking soda, salt and flax seed in a medium bowl to combine.

 

  • Whisk the egg, mashed bananas and melted butter into the milk until combined (make sure the butter is cooled enough that it won’t start to cook the egg or make the milk rancid). Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and mix very gently until just combined. A few lumps should remain—do not overmix!
  • Heat a 12 inch nonstick skillet over medium heat for 3-5 minutes. * Add 1 teaspoon of oil and brush to coat the bottom of the skillet evenly. Pour ¼ cup batter onto three spots on the skillet. Sprinkle 1 Tablespoon of blueberries over each pancake just after pouring batter into the pan (some people add them to the mix at the beginning, but adding them later keeps the berries intact and bleed free).
  • Cook the pancakes until large bubbles begin to appear—about 1 ½ or 2 minutes. Flip the pancakes using a wide and thin spatula and cook 1 ½ to 2 minutes longer. Add more vegetable oil only if necessary.
  • Serve Immediately**

*Is the pan hot enough? Make a test pancake about the size of a half dollar (use 1 Tablespoon of batter.) If, after 1 minute, the pancake is blond in color, the pan is not hot enough. If it’s golden brown, the pan is the right temperature. If you try to speed up this process by heating the pan at a higher temp, your pancake will be dark and unevenly cooked and you will be full of shame. Don’t do it.
**If you want to serve all the pancakes at the same time, put them on a greased rack set on a baking sheet in a 200 degree oven. Do not cover. They will hold for about 20 minutes before they get soggy so cook quickly!

Hip-E Foodie

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