Truth be told, Elvis is not the only music I listen to. ~Gasp!!~
I actually do enjoy many different styles of music. Part of my musical upbringing I suppose. My aunt was a music teacher and taught me the piano from age 7. She tried to teach me the guitar and the trumpet as well. I even gave the violin a shot. But the truth is, after playing the piano for so many years, the strings and trumpet just didn’t make any sense to me. So I stuck with the piano.
Needless to say, I gained an appreciation for most music. There are a few styles that don’t sound like music to me at all. But mostly, I enjoy almost everything.
One of my favorite non-Elvis songs is by Jack Johnson. It’s called “Banana Pancakes” (bet you didn’t see that one coming…), and I listen to it frequently on my computer while I’m blogging.
Well, I guess I listened to it one too many times, because all of a sudden, I had the worst craving for banana pancakes! (Bet you didn’t see that one coming either…).
So I marched myself in to the kitchen and this recipe was born much to Mini Chef’s delight.
I hope you enjoy them too!
YOU MIGHT ALSO ENJOY:
Clean Eating Banana Pancakes
- 1 ripe banana
- 1 whole egg
- 1 cup whole wheat pastry flour
- 2 cups unsweetened almond milk
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- In a large mixing bowl, whisk all ingredients together until you have a smooth, slightly thin batter.
- Using a non-stick pan, use a small amount of oil (I use an oil sprayer) to coat the pan. This is more for browning the pancakes then anything. So you really do not need much. The pancakes will end up being browner than a normal pancake due to the banana.
- Pour the batter into the pan, but keep the heat somewhere between low and medium. This won’t cook properly on high heat. They take a little longer to cook, but they are totally worth it.
- Serve with maple syrup (Mini Chef’s favorite), or peanut butter, or just plain mashed bananas and a side of scrambled eggs!