Bake Your Difference!

mmmmm….thick, rustic, christmasy banana pancakes

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
  1. Mash the bananas in a large mixing bowl with the milk, vanilla, and oil.
  2. In a separate bowl stir together flour, baking soda, salt, sugar, cinnamon, and nutmeg.
  3. Add the dry ingredients to the wet ingredients.
  4. 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!
  5. 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.
  6. Cook for a minute or two and enjoy!

This entry was published on July 6, 2012 at 2:40 pm. It’s filed under Uncategorized and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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