Banana and Cinnamon Pancakes
Who doesn’t love a pile of delicious pancakes with a side of bacon in the morning? What about bacon inside your pancakes? Both is also fine! These are made with whole wheat flour and low-fat milk and top with fruit and nuts for a healthy-ish meal—despite the bacon.
Banana and Cinnamon Pancakes Recipe
Ingredients
5 bacon slices
¾ cup low-fat milk
2 tablespoons lemon juice
1 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 large egg
2 tablespoons butter, melted (plus more for the pan)
½ cup toasted walnuts, chopped (see note below)
1 banana, sliced
maple syrup, warmed, if desired, for drizzling
Directions
Preheat oven to 375 degrees F.
Arrange the bacon strips on a lined baking sheet, making sure they don’t overlap. Cook in the oven for about 15 minutes. Remove the tray from oven and flip the bacon over. Bake for 5 more minutes or until fully cooked. Transfer the bacon to a plate lined with a paper towel to drain and cool. Once the bacon has cooled, chop the bacon or crumble with your hands. Set aside.
In a large bowl, add the milk and lemon juice. Whisk to combine. Set aside for 10 minutes until the milk turns sour and curdles (or use 3/4 cup buttermilk).
In a medium bowl, add the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk to combine. Set aside.
Once the milk has turned sour, whisk in the egg and melted butter. Add the flour mixture and slowly whisk together until combined (careful not to over mix). Gently stir in the bacon.
Warm a large cast iron skillet or pan over medium and lightly butter the pan. Pour 1/4 cup of the batter onto the skillet and cook for 1 to 2 minutes until bubbles form and the edges begin to set around the pancake. Using a spatula, flip the pancake and cook the other side for 1 to 2 minutes until golden. Cook the remaining batter 1/4 cup at a time and add more butter if needed.
Transfer the pancakes to plates. Top with walnuts and banana slices. Pour warm maple syrup over the pancakes and serve.
Note: To toast walnuts, spread them on a baking sheet and toast in a 350-degree oven for 6 to 8 minutes. Cool completely.
Makes 6 (4-inch diameter) pancakes.
