Time to get cookin' - 100% Whole Wheat Banana, Blueberry Pancakes. No added sugar!

Well, good morning! I would like to say it is a glorious day, but the only ones who might be enjoying the heavy rain will be the Ducks! As we sometimes say.."Great weather for ducks".
It is also a great day to curl up with a book, or just go back to bed. The latter isn't an option, but the former might be.

Having a surfeit of Blueberries in the fridge which really needed to be eaten (Buying from Costco or Sam's Club has it's disadvantages...HUGE containers!), I decided to make my favorite Pancakes for breakfast.
I also decided that I should share the process, because many people don't know how to make good pancakes from scratch. These are very easy, are light, and taste good You can also easily multiply the recipe for extra people. Obviously, I make mine just for the two of us:)


The whole wheat thang came about because  I have finished the last bag of plain white flour, and wasn't going to replace it. I have a bag of 100% whole wheat flour, which I bought to make bread with, and I'm not making bread...soooo...You get the picture.

Well, without further ado...Here is the recipe....with photos! I'm not good at following recipes and wing it a lot, making small changes each time I make things, but I feel confident that the proportions I have here will make you a good pancake.
Bear in mind that because you are not ADDING sugar, there are plenty of NATURAL sugar in this recipe. There are also plenty of carbs, if you are worried about those too!

Store bought buttermilk has natural sugars (it is milk!) and carbs. If you are counting sugar and carb grams, then you will want to eat less, rather than more of these. The carb content is quite high, for obvious reasons. It is flour! albeit 100% whole wheat. You are not adding any processed ingredients, other than the raising agents, salt and flour. Everything else is natural.

100% Whole Wheat Banana and Blueberry Pancakes.

Please read the entire recipe BEFORE you start!
This recipe makes approx. 10-16 pancakes, depending on how big you make them. I use a Tablespoon to measure mine.

Heat a skillet, electric frying pan or like me, a griddle/Panini press that opens flat. I make mine quite hot.

 

Into a medium bowl place...

1 level cup of 100% Wh. Wheat Flour....stir with a fork prior to measuring. This gets air into the flour if you don't have a sifter. Otherwise, sift the flour into a bowl with the following ingredients.

1 slightly heaped teaspoon of Baking Powder

1/4 teaspoon of Baking Soda

1/2 Teaspoon of iodized salt.

 

 

Rinse 1 cup of fresh or frozen Blueberries. (Do not thaw berries first!), and add to the flour.

 

 Toss the berries in the flour

 

Meanwhile....

In a large pyrex measuring jug (or other that has cup measurements on the side), melt

 

2 Tablespoons of butter. (you can use two tablespoons of Veg. oil if you choose. Different flavor results). Please cover the butter when you microwave!!!

 

 

Add
One large egg

Whip the two together well.

 

In another bowl squish One Ripe banana. Over- ripe is great!!

 

Make sure it is really smooshed up!!!

To the Pyrex jug containing the butter (or oil) and egg, add Cultured Buttermilk (Store bought is best) to measure a total of 1 3/4 cups. Don't forget to shake the buttermilk well before pouring!

 

 

 

 

Using a fork, whip the mixture together until everything is well incorporated.

 

 

Now add the smooshed banana

 

Add The Buttermilk smooshed mixture to the dry mix with the blueberries.

 

 

GENTLY incorporate the wet with the dry. It is NOT BEATEN. The flour should be wet, and no large globs evident. I do this with my fork, tines flat against the side of the bowl, starting from the outside and bringing the wet mix into the center before going out again. Don't forget to pull the mix across the bottom to get any dry mix that might be there. FOLDING is the operative here!

 

Let the mix stand for about 10-15 mins before you start cooking. This gives it a bit of a rest and allows all the raising agents to do some of their good work.

As you can see, I can get 6 per side of the Panini Press. It doesn't much matter how you cook your pancakes, as long as the pan etc is hot enough. You want to seal the bottom of the pancake fairly quickly without burning it.

 

I DO NOT grease the skillet first. No need. Make sure you are using a NON STICK surface though.

 

 

The cakes are ready to turn when there are bubbles on the surface. Make sure the bottom is sealed well before you turn them. Take care to not smash them down when you turn them.

If you leave it too long to turn the cakes, they will not rise very much. The top of the cake must be quite moist when you turn it.

 

Because I have added no sugar ( per se), to the recipe and I personally don't add Maple Syrup at the table, I whip up some cream, and have that on the side instead. Waz has this as well as the maple syrup...Hey, it tastes great! Extravagant? No! If you like it, have a little. It is all in the quantity used.

I use Heavy Whipping Cream.

Waz likes the real deal

6 pancakes might look a lot of food, but these are very light and fluffy, and they seem to last us through to lunch time when we are working hard...or not! You can eat less pancakes and add more fruit, or fresh fruit salad, if you wish. Be creative!

  Some people like eggs and bacon with their pancakes, sweet or savory!

Well, it must have been good!!:)

 

 

 

I hope I didn't make it too complicated! It really isn't, and if you want to use plain white flour, go ahead...Use exactly the same ingredients. One LEVEL cup of pl. white flour is fine!

 

To increase the recipe, just double everything except the salt. Cut back on that a little.

 

If you want to make even lighter pancakes...do the following:

 

Separate the egg yolk and white. Beat the yolk into the butter before mixing in the buttermilk and then banana. In a sep. bowl, whip the egg white to dry peaks. After all the ingredients have been lightly mixed, FOLD IN the egg whites. This makes them super light and fluffy!:)

 

ENJOY.