Whole-wheat Banana Pancakes

See, Clean Eating doesn't mean you have to give up your favorite foods. You just learn to use much better ingredients and stay away from pre-made mixes with terrible ingredients. Plus, these have SO MUCH MORE FLAVOR than the premade ones. I promise! You'll eventually see just how 'card-board-y' highly-processed foods taste compared to those made with REAL ingredients, especially those with REAL fruit and flavor as opposed to artificial.

Here's another convenience breakfast food that will surely be a staple in your freezer. These are SO good with the banana, but you can absolutely try them out with berries or another fruit. I haven't yet, but would love to hear if you did and how it turned out.

It's a good habit to get in to automatically freeze any leftovers when you make these. (Unless you have a hubby like mine who eats... a lot!) I usually just make a batch during naptime or on the weekend and freeze for the week.

When you freeze these, make sure you separate them with wax paper so you don't have to pry them apart and risk breaking them when you are ready for a quick meal (thus losing the convenience part of it!)

WHOLE-WHEAT BANANA PANCAKES

inspired from www.100daysofrealfood.com

INGREDIENTS

2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt (sea salt or pink himalayan)
1 tablespoon honey (opt for raw local honey - I get Breezy Bees from County Market)
2 large eggs, lightly beaten
1 ¾ cups milk (whole recommended)
2 tablespoons unsalted butter, melted + butter for frying
2 ripe bananas, mashed
100% pure maple syrup for serving

INSTRUCTIONS

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
Gently fold the mashed bananas into the batter with a spatula.
Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
When the pancakes have begun brown on the bottom, flip them over to cook the other side.
Serve with warm maple syrup and a side of fruit. And don't forget to freeze the leftovers for another day!