Of course pancakes are for breakfast, but these are SUPER Breakfast pancakes because they’re way beyond your ordinary flapjacks. I’m not even a fan of regular pancakes, but as you can see from my other recipe on chocolate-banana-buckwheat pancakes, I DO like them when they offer a little more bite.
I made these several weeks ago and have been meaning to post the recipe for-EVER! I even scribbled the ingredients down so I would remember them when writing the recipe for this blog, but that was it. So I carried this piece of paper in my purse since November!
Enough is enough, right? I really shouldn’t keep this recipe a secret because they are so darn yummy and filling and healthy and easy to make – and freezer-friendly, too! And lunchbox friendly! They are like a mix of a pancake and a cereal bar, so extremely portable 😉
I can’t tell you how many times I take some of these from the freezer and pop them straight in the toaster for a quick breakfast that beats a boring toaster waffle anytime. The toaster also caramelizes them a little so you get a crunchy outside with a chewy inside. Mmmmhhh!!!
But what makes them so good?
- all natural sweetness from apples, bananas, and just a touch of maple syrup
- Rolled oats and ground flax seed for fiber to keep you full longer
- Fragrant cinnamon to boost your circulation and digestion
Here’s what you need for about 12-15 pancakes (4” diameter):
1 cup whole grain flour
…you can totally experiment with what you have on hand – just remember that whole grain is best for a nutrient dense diet, so keep the refined white flour to a minimum. I used ½ cup whole wheat flour, ¼ cup of white flour and ¼ cup of buckwheat flour.
¼ cup ground flaxseed
1/3 cup rolled oats
1 tsp baking powder
¼ to ½ tsp salt
1 tsp ground cinnamon
1 cup whole milk
2 tbsp coconut oil (or melted butter)
2 tbsp maple syrup
1 ripe banana, mashed with a fork
1 apple, coarsely grated
Butter for the pan
Mix all the dry ingredients in a bowl with a fork or whisk, then whisk in the milk, egg, oil, syrup, mashed banana and the apple. I usually grate the apple right into the bowl so I don’t lose any of the juice.
Mix everything until combined in a thick batter. These pancakes are heartier than plain pancakes so the batter will be thicker. If you like thinner pancakes or if it’s really thick, add some more milk. If the batter is too runny, add some more flour or oats.
Get your big frying pan or griddle ready: turn on medium-high heat and add a small pat of butter. While this is heating up the oats in the batter will absorb some liquid, so they’re not so chewy.
Drop spoonfuls of batter in the pan and cook them until golden brown. About 4 minutes on each side.
Save the leftovers and freeze them. Maybe make a double batch so you’ll have plenty of extras. Believe me, you will love yourself for having these handy on a day when you don’t feel like making breakfast, but a bowl of cereal just won’t do
They work well for lunchboxes too: straight out of the freezer – they’ll be thawed by snacktime.