The whir of a coffee grinder and the clink of a French Press were the musical notes of our newlywed days. Just as the sun peeked through the mini-blinds of that little townhouse on McDowell Drive, I would wake to the sounds and smiling reminders of married life. Lance was in his final year of Seminary and I was working at a small bank in town. The weeks were all business but the weekends, they were all ours.
When we were still dating and Lance learned how to make perfect lattes, I was officially hooked. Hooked on the oversized mug filled with lightly sweetened foam and perfectly strong espresso, yes– but mostly just hooked on him. We often still herald our Saturdays with home made lattes, breakfast, music, and plans for the day.
Just as the smell and sounds of coffee being made will always remind of those first, sunshine filled days– so will the sounds of Jack Johnson and the thought of banana pancakes. I’ve had plenty of pancakes with bananas stuck in them, but until now, I had never had– THE banana pancakes. Pancakes fluffy yet hearty, spiked with a touch of cinnamon, and banana chunks that caramelize as they sizzle on the griddle.
Note: these are not your garden variety un-healthy, mightaswellbedessert pancakes. They are filling and not over the top sweet, but the bananas and coconut come together and whoa. They have a shot of fiber with the flax meal and oat bran, which you could leave out if you choose. These will not completely derail your healthy eating plans– but they are still special enough for a Saturday morning.
Okay, now go flirt with your spouse and make pancakes.
- ¾ cup All-purpose Flour
- ¾ cup White Whole Wheat Flour
- ¼ cup Raw Sugar
- 2 tbsp. Oat Bran
- 2 tsp. Ground Flax Seed
- ½ tsp. Kosher Salt
- 1 tsp. Baking soda
- 2 tsp. Baking Powder
- 1½ tsp. Cinnamon
- 1½ cup Buttermilk (if you leave out the flax and oat bran, lower this to 1 cup and add more liquid gradually as you need it.)
- 2 Eggs, beaten
- ¼ cup melted Butter
- 1 tsp. Vanilla
- 1-2 chopped ripe Bananas
- ¼- 1/2 cup shredded sweetened coconut
- ½ cup toasted, chopped Pecans
- Lightly spray your pancake griddle or cast iron skillet heated to about 300'
- Whisk dry ingredients (Flour through Cinnamon) in a large bowl.
- In a separate bowl or glass measuring cup, mix Buttermilk, eggs, butter and vanilla.
- Add wet ingredients to the bowl with the dry and whisk until combined.
- Add pancake batter using an ice cream scoop or disher, and then top with bananas, pecans, and coconut.
- Once ready to flip (surface appears drier and filled with tiny bubbles) then flip with toppings side down, press down lightly and then leave them alone for just a minute or two.
- The bananas and coconut will turn brown and caramelize making a golden brown crust on that side.
Our Saturdays are only slightly different than they were all those 8 summers ago. We still like to make lattes and homemade breakfasts. Both come a bit earlier as we now have two little alarm clocks who wake up with the sun– but the sun is prettier when it’s just coming up, and now we get to see it with two crazy-bed-headed littles by our side. Win-Win.