Some weekends I will make something extra fun for brunch. A couple weeks ago we had a very ripe banana, so I made pancakes that were gobbled up. The key to light and fluffy pancakes is to not over mix the batter and use fresh baking powder. I also use white whole wheat flour and unbleached flour to keep the nutrient content higher while maintaining the lightness and texture of a traditional pancake. One way to keep the sugar content down is to serve pancakes with preserves rather than syrup. Although many love syrup and a real maple syrup is delicious. I often make a green smoothy to have with my pancakes so I feel less guilty with the splurge.
3/4 cup White Whole Wheat flour
1/2 cup unbleached all-purpose flour
2 TBS sugar
2 tsp baking powder
1/2 tsp sea salt
2 TBS canola oil
1/2 cup almond milk
3/4 cup cold water
1/4 tsp vanilla
1/4 cup walnut pieces
1 ripe banana, mashed
Using a very fine strainer, strain all the dry ingredients into a medium bowl and stir. The strainer is instead of sifting the dry ingredients and will help make the pancakes fluffy. Build a well in the middle of the dry ingredients and add the oil, vanilla, almond milk, and water. Stir just long enough to mix the ingredients. You want the mixture to be lumpy. Gently stir in the banana and walnuts.
Using a griddle, pre-heated over medium heat, pour 1/4 cup circles of batter and let cook until the sides change texture, almost like they are solidifying. The tops of the pancakes will not be cooked, but you should see bubbles rising through the batter. Flip the pancakes and let other side cook. If the pancakes were turned too soon, not the brownness you desire, wait until the second side is the brownness you want to flip them again to cook the first side a little longer.