Sometimes you just need a special breakfast, or at least that’s was what I was telling myself that morning. Roark, who had been working so hard since graduation, had some exciting career developments that called for a celebration. I already had some champagne chilling right next to the orange juice in the bottom of the fridge. Now to whip up some pancakes…
Even though I felt this moment called for a surprise treat, I still wanted these pancakes to be relatively healthy. I smushed a browning banana and tossed in a handful of oats, finishing it off with a generous splash of fresh buttermilk. As the tiny dough circles on the griddle browned, the room filled with the scent of breakfast like a smile in the air.
Piling them high on a plate, I nudged Roark out of his coma for a surprise party of two. Toasting to accomplishments and the great things to come, we drowned our pancakes in real maple syrup, the kind that makes your toes curl, and filled our bellies with happiness on a plate. Yep, sometimes you just need a special breakfast.
I love cooking with Coconut Oil, especially in baked goods since it adds a wonderful flavor and more moisture than other oils. Depending on your climate, your Coconut Oil may be liquid or solid since its melting point is at 75F. If you are baking, you will need an exact measurement of the oil so your recipe stays in portion. Just like when you use other oils, Coconut Oil needs to be measured in its liquid state.
Because I like to keep my house cold, my Coconut Oil is always solid. Therefore, before cooking with it, I have to heat it up. If I remember, I will set the jar (with the lid off) on top of my oven as it preheats. If I forget, or am not using my oven like in this recipe, I will scoop out solid oil and heat it in a pan on low. This will allow it to melt so I can measure it. The great thing about Coconut Oil is that if you over estimate how much liquid you need for your recipe, you can pour the reminder back into the jar, saving it for next time.
- 1¼ Cups Whole Wheat Flour
- ½ Cup Oatmeal
- 1 T Vanilla Sugar
- 2 tsp. Baking Powder
- ½ tsp. Baking Soda
- ¼ tsp. Sea Salt
- 1 Very Ripe Banana
- 1 Egg
- 1½ Cups Buttermilk
- 3 T Coconut Oil
- 100% Maple Syrup
- In a large mixing bowl, add the dry ingredients starting with the Whole Wheat Flour and ending with the Sea Salt. Whisk the dry ingredients together so they are mixed.
- In a smaller separate bowl, mush the Ripe Banana with a fork until it takes on a baby food consistency. There should not be any remaining chunks.
- Add the Banana and all the remaining ingredients to the large mixing bowl with the Whole Wheat Flour mixture. Using a spatula, gently fold in the liquid ingredients until everything is well combined.
- On a hot, lightly oiled griddle or skillet, pour ¼ of a Cup of the Pancake batter to make a Pancake. Allow the batter to spread out on the griddle and then you can pour more batter to form other Pancakes. Wait for the tops of each Pancake to become bubbly with dry edges before attempting to flip them with a spatula onto its other side on the griddle. Make sure to not over crowd your griddle to leave space for the flipping. Wait for the Pancakes to cook around 2 minutes on the second side before using a spatula to lift an edge to see if it is browned and done.
- If browned, remove the pancake and place on a wire rack. You can also put the wire rack in the oven at 200F to keep the Pancakes warm while you are making others.
- Once you have made all of the batter into Pancakes, you can serve them with Butter and Maple Syrup to taste.
- The Pancakes can also be frozen for up to a month. Once they have completely cooled, wrap them in aluminum foil and place the package in a freezer safe plastic bag. To reheat, unwrap the aluminum foil at the top, placing the package directly on a rack in your oven for 10-20 minutes at 300F. Every 5 minutes or so test the top of the pancakes with your fingers to see if they are warm enough to eat.