Saturdays are a nice break after a long week. Things have been crazy lately so it was nice to have a lazy Saturday morning. Josh left us early to go dirt biking so I figured we deserved some pancakes for a weekend breakfast. Besides, my stash of pancakes in the freezer was gone, I needed more!
It was a very late breakfast for us. We didn’t eat until nearly 9, mind you we were up before 7. Like I said, enjoying a lazy Saturday morning. I even let the boys help me make the pancakes. They love to help so I let them, even if it does mean a little extra clean up or being slow. The biggest challenge is keeping them away from the hot griddle, luckily they are pretty good about that.
We opted for banana pancakes this time around. Something about banana, it’s just such a delicious classic pancake. I usually make our pancakes at least part whole wheat, need to stick a little nutrition in where I can! Cinnamon just pairs wonderfully with banana so I put some in the batter as well.
I also wanted some cinnamon flavor in the syrup. If you ever pay attention at the store you can get flavored syrups. The problem is they aren’t real maple syrup. There is an easy fix though, simply infuse real maple syrup with a cinnamon stick. The aroma and taste are wonderful, even when we came home from the park hours later the house smelled great!
Jack is the one pouring the syrup in the pictures. I needed an extra hand and he volunteered! Needless to say he was heavy handed with the syrup. The pictures didn’t turn out exactly as I hoped, but this is our real life! I usually double the recipe to feed out family of five, plus hope to have leftovers for the freezer. I hope you enjoy as much as we did.
Whole Wheat Banana Pancakes with Cinnamon Syrup
1/2 c. flour
1/2 c. white whole wheat flour
2 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 c. buttermilk
2 Tbs. coconut oil, liquid state
1 tsp. vanilla
2 small very ripe bananas, mashed (1 large would also work)
For the Cinnamon Syrup
1 bottle pure maple syrup, approx 8-10 oz.
1 cinnamon stick
Place the syrup and cinnamon stick in a small saucepan over low heat. Simmer for at least 30 minutes.
In a medium bowl sift together the flours, sugar, baking powder, baking soda, salt and cinnamon. In a small bowl whisk together the buttermilk, oil, vanilla, egg and bananas. Slowly stir the wet ingredients into the dry, being careful not to over mix. Allow the batter to sit for 30 minutes.
Preheat an electric griddle to 375 degrees or use a skillet over medium high heat. Pour batter on griddle. Allow them to sit, do not flip until the edges begin to brown and the top is all bubbly. Cook on the second side for about two minutes. Serve with warm cinnamon syrup.
Yields eight 5″ pancakes