Sometimes we have plentiful of ripe (or overripe) bananas and we are left with the decision of what to do with them. I have already two banana recipes, Banana Cake and my One Ingredient Banana Ice-Cream. For a morning meal, I found a very nice recipe for Banana Wholewheat Pancakes that goes extremely well with some Canadian Maple Syrup. This recipe is from AllRecipes and I like it because it’s fluffy, but also slightly more healthier (without the maple syrup of course) because it uses wholewheat flour and oats which add another textural component to the pancakes. Check out the recipe below!
Whole Wheat, Oatmeal, and Banana Pancakes (AllRecipes)
Yield: 12 pancake
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 or 2 bananas, mashed
1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour.
2. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
3. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
4. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
One of the comments on AllRecipes suggests that instead of adding brown sugar, you can add another mashed banana for that added sweetness. This will make the batter slightly dense and less fluffy but as shown in my picture above, it’s still reasonably fluffy. The original recipe only asks for one banana but two medium sized bananas seems to work quite well with no sugar. Of course, the sweetness of the banana doesn’t match the sweetness the brown sugar would, but if you are planning to add some golden syrup or maple syrup later on, then the brown sugar isn’t necessary at all.
You could also make the batter overnight if you don’t have time in the morning. The minor issue with this is that the oil starts to split from the batter. A gentle mix through again is all that’s needed.
This recipe has become my go-to pancake recipe but also made plenty of times when we have too many ripe bananas. The whole wheat flour adds a bit of graininess to the pancakes but a pleasant taste to it as well. If you’re interested in a slightly different type of pancakes that still retains its fluffiness, this is the one to try!
Ginger snaps or even ginger cookies are one of my favourite little treats. It’s quite funny though since I have a strong dislike for ginger in general, whether it’s raw, in a stir fry, congee, steamed fish etc. I found this recipe on Allrecipes.com a few Christmas’s ago and have made it a couple times now and I like it because it feels ‘healthier’ even though wholemeal/wheat flour isn’t really all that much better for you considering the other ingredients in these cookies. I’ve made a few changes as I didn’t have a few of the ingredients and to make it less sugary sweet.
Whole Wheat Ginger Snaps (Allrecipes)
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Makes: 5 dozen (60 cookies)
1 cup butter or margarine (Slightly less)
3/4 cup white sugar (Caster sugar)
2 eggs, beaten
1 cup molasses (Slightly less)
4 cups whole wheat flour (Wholemeal flour)
1/2 tablespoon baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
Extra sugar for the topping
1. Preheat the oven to 175 degrees Celsius. Grease cookie sheets.
2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, and cinnamon. Stir the dry ingredients into the molasses mixture just until blended.
3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
I like this recipe because these cookies are nice and crunchy and you get a nice cinnamon and ginger taste that isn’t particularly overpowering. These cookies aren’t like your usual ginger snaps that are wafer thin and ‘melts-in-the-mouth’ since it doesn’t contain icing sugar and it has wholemeal flour for that grainy texture.
Just a warning though, the cookie dough is extremely sticky because of the molasses so it’s quite difficult to shape but somehow they all turned out round.