Christmas in July!!!!!
Pancakes are such a fun breakfast for ANY time of the year. They’re so warm and comforting at Christmas time and just as fun on a sunny summer morning.
These pancakes are a little spicy because of the nutmeg and cinnamon so I thought they’d be a great Christmas-in-July recipe. I try not to eat pancakes too much, but they are just so fun to experiment with! So I use the excuse that they’re for my little brother and his friends… 🙂
Oh…. and I’ve never been one for perfectly round pancakes. This recipe makes rustic, edgy, home-made pancakes. They are are thick, dense, and delicious!
- 2/3 cup of almond milk (soy, coconut, or whole)
- 1 tbsp. of vanilla extract
- 3 very ripe bananas
- 3 tbsp of oil (olive, coconut or you can use butter)
- 2 cups of whole grain wheat flour (I used stone ground from a mill in Missouri—souvenir from my awesome boyfriend. But you can sub gluten free, almond flour, white,whole wheat, or oat flour)
- 2 tsp. of baking powder
- 1/4 tsp of salt
- 1/4 cup of raw sugar (or brown – you can also use stevia or take out the sugar all together)
- 1 and 1/8 tsp of cinnamon and a little more than 1/8 tsp of nutmeg
- Mash the bananas in a large mixing bowl with the milk, vanilla, and oil.
- In a separate bowl stir together flour, baking soda, salt, sugar, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients.
- Stir! If the batter looks a little dry you can add oil or milk until if you’d like. The thicker the batter, the thicker the pancakes!
- Set your griddle on medium heat and pour the batter in whatever sized serving you would like. Flip them when they start to bubble close to the sides.
- Cook for a minute or two and enjoy!