Whole-Wheat Banana Pancakes

Whole-Wheat Banana Pancakes

Ingredients:
½ cup whole-wheat pastry flour
2 teaspoons baking soda
½ teaspoon salt
2 large ripe bananas, peeled
1 cup whole milk or water
1 tablespoon olive oil
1 large egg

Directions:
1. In a large bowl, combine the flour, baking soda, and salt.
2. In a small bowl, mash the bananas; then stir in the milk, oil, and egg.
3. Add the banana mixture to the bowl with the flour mixture and stir until just blended.
4. Heat a large nonstick sauté pan or skillet over medium heat.
5. Pour ¼-cup portions of the pancake mixture into the pan, making a few pancakes at a
time. When bubbles appear on one side, flip the pancakes over with a spatula. Cook
until golden brown on both sides.
6. Cut the pancakes into smaller pieces and serve.
STORAGE: Leftover pancakes can be refrigerated in an airtight container for up to 1
day or placed between sheets of parchment paper and frozen in a freezer bag for up to
3 months.
Breakfast Couscous
MAKES 4 SERVINGS, ½ CUP EACH
PREP TIME: 5 MINUTES • COOK TIME: 5 MINUTES
Oatmeal and grits aren’t the only warm cereals to eat right after waking up. Rise and
shine with this soothing couscous breakfast, which takes just a few minutes longer to make
than instant oatmeal and provides fiber and iron, courtesy of the dried apricots. Chopped
dried apricots are also a favorite tasty finger food served on their own.
Variation: To make this naturally sweet breakfast treat gluten free, protein-packed quinoa
can easily stand in for the couscous.