Fun With Homemade Pancakes

I know they are predicting warmer weather this week, but I still feel like these cold mornings are never going to end! My only defense—start the day with a warm breakfast like pancakes. What beats homemade pancakes on a blistery morning? Well, besides .

Do not be fooled, homemade pancakes do not require some boxed mix or pre-made batter. I repeat, DO NOT! With a few simple pantry ingredients, you can whip up some healthy tasty cakes for your family that are not only better for you but tastier too!  

Blueberry Banana Pancakes 

• 1 egg
• 1/2 cup (4 oz) milk
• 3/4 cup (90 g) whole wheat flour
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• About 1/2 cup frozen wild blueberries

Mash the banana in a medium bowl. Add the egg and milk. Whisk until frothy.

In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.

Using a soup spoon (what we call our tablespoons) pour the batter by the spoonful in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. The batter is thick so just spread with the spoon. If you like a thinner batter add a splash more milk.

Sprinkle the desired amount of blueberries on top pressing in a bit with the spoon.

Cook about 1-2 minutes per side, small bubbles will form but not as many as traditional pancakes. Just peaked underneath for a light brown color, then flip.

Blueberry Banana Pancakes from GreenLiteBites, click here for more pictures. 

Pumpkin Pancakes

• 1/2 cup whole wheat flour (60 g)
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup pumpkin puree (120 g)
• 1 egg
• 1 tbsp honey (20 g)
• 1/2 cup milk

Mix the flour, baking soda, baking powder, pumpkin pie spice and cinnamon.

In another bowl add the pumpkin, egg, honey and milk. Whisk until frothy.

Combine the flour mixture and pumpkin mixture, mix until just blended.

Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side, small bubbles will form but not as many as traditional pancakes. Peak underneath for a light brown color, then flip.

Blueberry Pumpkin Pancakes from GreenLiteBites, click here for more pictures. 

Chocolate Banana Pancakes

• 1 over-ripe banana
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 cup (75 g) fat free yogurt
• 1/4 cup water
  (water and yogurt can be replaced with 1/2 cup (4 oz) milk)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup unsweetened cocoa powder (20 g)
• 1/2 cup (60 g) whole wheat flour
• pinch of powder sugar for presentation (optional)

Mash the banana in a medium bowl. Add the egg, vanilla, yogurt and water. Whisk until a bit frothy and smooth.

In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.

Plop with a tablespoon and smooth the batter into small cakes in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side, bubbles will form when ready to flip.

Blueberry Chocolate Banana Pancakes from GreenLiteBites, click here for more pictures.