When I was growing up my family had a very regular ritual. On Saturday mornings I would wake up, usually first (from what I can remember), make my way downstairs to the play room (or parlor as we called it) and turn on Christian radio. I would listed to Psalty Psalm Book, Adventures in Odyssey, some program with woodland creatures, it was great! Eventually Hilary, Solomon, and Josh would join me and we’d play with PlayMobile and blocks, creating little PlayMobile cities – at least until I got all uppity and decided I was too “mature” to do that and just became the annoying big sister who told everyone to be quiet – I’m sorry guys! Just about half-way through Adventures in Odyssey the radio signal would be interrupted by my mom turning on the mixer as she whipped up her famous whole wheat banana pancakes. Somehow she always managed to have all the pancakes ready just as the radio shows were wrapping up and we’d make our way into the kitchen for a delicious breakfast! Well this past Saturday, I woke up with a nostalgic hankering for those pancakes! The amazing thing about them is they’re delicious, easy, and healthy!
Rea’s Whole Wheat Banana Pancakes
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 bananas, well mashed
- 2 eggs, well beaten
- 2 cups milk (or soy milk for dairy allergies)
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla
- frozen blueberries (optional)
Begin heating a griddle. Stir together dry ingredients. Mix together bananas, eggs, milk, oil and vanilla. Add to dry ingredients and mix until all ingredients are moistened. It’s fine if the batter is a bit lumpy. Stir in blueberries.
Cook on hot griddle until bubbles start to come through and edges of each pancake begin to cook. Cooking time will vary based up on your griddle.
Serve hot with butter and maple syrup.