So today, Kaiden and I decided to venture into new breakfast territory. While Daddy slept peacefully, we turned the kitchen into a bit of a war zone in our quest to make the ‘Whole Wheat Cinammon Banana Pancakes‘ from Weelicious.
Since we are new to the territory of whole wheat flour, this was definitely a questionable experiment, but we pulled ourselves together, and dug out our new bag of Speerville Flour Mill’s Stone Ground Whole Wheat Flour, and set about making these little pancakes. I won’t reproduce the recipe in its entirety here, so please check out the link to the Weelicious recipe above. 🙂
We made only two changes to the recipe – instead of plain cinnamon, we used cinnamon and sugar since the only cinnamon in the house had already been combined with sugar to make it go farther, and added a bit extra of this to the recipe. We also changed out wheat germ for natural wheat bran flakes, since we already keep those in the house.
We sprayed a bit of Pam on the pan, and away we went! This recipe made us 6 small pancakes, and one larger one for Daddy (which, of course, had a banana smiley face… how manly!).
The Verdict: They cooked beautifully! I’ve never had such luck with pancakes that they’d be such perfect shapes and nicely browned. Kaiden devoured these, though he added a bit of locally produced honey (Smeltzer’s Pure Honey From Nova Scotia, produced by G.G. Smeltzer & Son in Kentville, Nova Scotia) and some carob chips on top. I enjoyed mine, though I found them heavy, which makes sense since I am not used to whole wheat flour in these things yet. Daddy, on the other hand, refused to eat it at all at first (His argument? ‘There’s nothing in that I like!’), then tried one bite and said he was done. Oh well, we tried. He’s just not ready yet. 😛 All in all, I might make these again for Kaiden, but not for us adults. They were very easy to put together.