These whole grain pancakes taste rich and creamy, but are truly guilt free. Whole wheat pastry flour is a nice alternative to the all purpose variety because pastry flour has less protein. The result is more a tender product, which is what you want in a pancake. A higher protein content, such as in bread flour, equals more gluten development and a tougher product. Warm cinnamon, shredded coconut, and banana offer a taste of the tropics on a cold winter morning. Serve with warm raspberry sauce.
Banana Cream Pancakes
1 1/3 cup whole wheat pastry flour
1 tbsp baking powder
1/2 tsp cinnamon
a pinch of salt
1/4 cup shredded coconut*
1 1/2 cups low fat milk
1 overripe banana
1 tsp coconut extract
1 tsp vanilla extract
In a large bowl sift flour, baking powder, cinnamon, and salt. Add coconut and stir to combine. In a blender, combine milk, banana, and extracts. Puree until smooth. Add wet mixture to dry mixture and stir until well combined. Lightly oil frying pan with butter. Allow the pan to warm up on medium heat for a few minutes. Reduce heat to medium low. Ladle pancake batter onto frying pan. Let cook until edges begin to bubble and then flip over and cook for 1-2 minutes. Serve warm with raspberry sauce or maple syrup.
Warm Raspberry Sauce
1/4 cup orange juice
2 tsp corn starch
1 cup frozen raspberries
1/3 cup pure maple syrup**
In a small sauce pan whisk together ingredients and let cook for a few minutes until raspberries dissolve. Increase heat to bring mixture to a boil for 30 seconds. Remove from heat and cool just enough to serve. Leftovers can be stored in the fridge and used as jam.
*I use unsweetened shredded coconut. You can find it in the bulk bins at Rainbow. It is drier and crunchier than the sweetened coconut.
**I know that pure maple syrup is a lot more expensive than fake maple syrup, but it is SO worth it. A little goes a long way. Also, the sauce is somewhat tart so if you want a sweeter sauce add some sugar. Alternatively, you could use honey.
I think these pancakes would make a beautiful breakfast for Valentine’s Day. The raspberry sauce is such a pretty color, don’t you think?