Posted by: Anja | April 14, 2011

Whole Wheat Banana Pecan Pancakes

… long title, isn’t it? Sounds fancy! :D

A friend of mine pointed out to me a couple of months back that my food is really heavy when it comes to using sugar and butter. I guess he is right and that’s actually not good, which is why I have decided to reduce the amounts of sugar and butter in my dishes. Expect healthier food!

Actually, the last pound of sugar that I completely used up has lasted for three weeks. Which is amazing considering that I make pancakes/waffles/crêpes etc. three times a week plus additional cakes, muffins and so on. It’s a first step. :)
The pancakes you can see in the picture above are also rather healthy: whole wheat flour, no butter and barely any sugar make them healthy, but they are still pancakes and I wouldn’t post them here if they weren’t tasty. Yeah, I had some skepticism concerning whole wheat flour in pancakes, but if all pancakes turn out like this if I just switch to whole wheat, I’d be okay with it!

Whole Wheat Banana Pecan Pancakes
idea adapted from Joy the Baker

150g whole wheat flour
40g corn meal
1 tablespoon of sugar
2 teaspoons of baking powder
1 teaspoon of salt
50ml of vegetable oil
360ml of milk
2 eggs
1 banana
handful of pecans

First step: In a large bowl, combine the whole wheat flour, corn meal, sugar, salt and baking powder. Stir in the vegetable oil and milk. Separate the eggs and add the yolks to the batter. Put the egg whites aside.

Second step: Mash the banana and chop the pecans to small pieces. Mix together and set aside. Heat a medium-sized pan to medium-high heat.

Third step: Beat the egg whites until they form stiff peaks. Add the banana and pecans to your batter and combine smoothly. Fold the egg whites into the batter carefully until incorporated completely.

Fourth step: Use either 1/2 teaspoon of vegetable oil or a small piece of butter to oil your pan. Spoon in one ladle of the batter and let sit for about three minutes or until golden brown on the bottom. Turn over and let sit for another couple of minutes. Serve directly with fresh fruit or maple syrup.

The recipe makes enough batter for about eight pancakes. If that’s too much for you, just half the recipe or make the pancakes and then let them cool down and take to the lab for friends. That’s how I do it. ;)

 

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