I can’t believe how fast time flies by! Thanksgiving is here and November is coming to an end. I’m already thinking about setting up my Christmas decorations this week because I need as much holiday spirit as I can get before that is already over, as well. But before we get all Christmas crazy, we need to appreciate what this week is about- giving thanks! You can start by thanking yourself for making these amazing, delicious, healthy multigrain banana pancakes.
This is actually going to be the first holiday that I will not be spending it with my family. Unfortunately, I have to be a grown up and work for Thanksgiving so I will not be going home to eat all of my mother’s delicious cooking. It makes me sad to think that I have to miss out this year, but that is just how it goes in the food industry. Holidays, weekends, birthdays have to be sacrificed sometimes and that’s ok because I know it will all pay off sooner or later. Plus, I will definitely be home for Christmas- my absolute favorite holiday.
This pancake recipe is perfect for the season because it is filled with warm, Fall flavors. If you want to go all out on Thanksgiving and make an easy, delicious breakfast that won’t leave you feeling full and bloated, these pancakes are it. Usually on Thanksgiving I will starve myself all morning and midday before we tear into the turkey, stuffing, casseroles, and pumpkin pie because I’m thinking that I’m doing my stomach a favor; however, I end up eating way too fast and too much in one sitting which then causes me to feel absolutely huge and as if I have entered a food coma. If you love to eat and you enjoy turkey day, there really is no way to avoid being full from all of the food, but you can eat a healthy breakfast like this to keep you steady throughout the day before you go in on the big meal.
As a breakfast line cook, I see how much people appreciate a tasty breakfast first thing in the morning. Your family and friends will be very appreciative of this seasonal, fat-fighting, full of flavor breakfast. Start a new Thanksgiving tradition by making breakfast a meal for everyone to look forward to, as well!
For this recipe you will need:
1/2 cup oats
1/2 cup buckwheat
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 cup sugar
1 large egg
1 very ripe medium banana
1 Tbsp vegetable oil
1 1/2 cup buttermilk
1/2 cup maple syrup
1 tsp almond extract
In a large bowl, combine the dry ingredients: oats, buckwheat, whole wheat flour, baking powder, ground cinnamon and salt. Make sure everything is evenly distributed.
In a stand mixer or mixing bowl with a hand mixer, combine the sugar, egg, ripe banana, and vegetable oil. Once these ingredients are mixed well together, slowly add the buttermilk while the mixer is on a low speed. Next, slowly add the dry ingredients in batches to the wet ingredients. Once everything is beautifully mixed together, set the batter aside. Preheat a griddle or saute pan over medium heat. Add 1 Tbsp unsalted butter and once melted, pour a ladle full of batter onto the heated griddle. Once air bubbles begin to pop along the edges of the pancake and in the middle, the pancake is ready to flip over. Cook on the other side for about 2-4 minutes.
For the maple almond syrup, simply combine the syrup and almond extract. Garnish the pancakes with whatever you would like- blueberries, strawberries, bananas, slivered almonds, chopped pecans, powdered sugar, etc. These pancakes really are the bomb dot com! I hope you enjoy them as much as I do.
Happy Thanksgiving from my kitchen to yours!