“I like pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~ Winston Churchill, Prime Minister of the United Kingdom and British politician (1874-1965)
As we break into the cooler months, there will be more time for leisurely breakfasts, hot from the skillet. But, for those who are cooking for someone who doesn’t eat eggs, that concept can have its challenges.
When I wrote the breakfast chapter in MOSAIC MEALS , I included some very tasty options. Even Brunchy Burritos and a Breakfast Bread Pudding can be managed without eggs. But this week, I wanted something different and a little bit playful on my plate. That’s when I decided on pancakes… and not just any old pancakes. I wanted mine wrapped around something so yummy it would make me squeal. No, no! Not THAT!
The mere mention of pigs in blankets is enough to strike terror into the hearts of our cholesterol-laden, pot-bellied buddies. Fear no more! This version of the pancake wrap is full of bananas. If you aren’t feeling playful, the pancakes are really good on their own, too.
Peanut Butter Pancakes
Makes 6 pancakes (serves 2)
Time: 15 minutes
⅔ cup milk (So Delicious Coconut Milk Beverate works great in this)
3 tablespoons peanut butter
1 tablespoon maple syrup or Wholesome Agave Nectar
½ cup whole wheat flour
¼ cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon ground cardamom
1 Banana (optional)
Measure the milk, peanut butter, and syrup into a blender or food processor container. Whirl on medium until smooth. Add the remaining ingredients, except the banana, in the order given and process on medium again until smooth.
Heat a lightly oiled griddle or skillet until hot, then reduce heat to medium. Pour batter, about ¼ cup for each pancake, onto the griddle and allow to cook until the top puffs up a little and the bottom is brown. Flip the pancakes and allow the second side to brown. Serve with a dusting of confectioner’s sugar, cinnamon and sugar, or a bit of maple syrup.
To make the Bananas in Blankets, slice a banana into quarters lengthwise. Cut those pieces in half cross-wise to make 8 pieces. Eat 2 of the pieces while you wait for the pancakes to cook. As the pancakes come off the griddle, wrap each around one strip of the banana and place on plate side-by-side to prevent spontaneous un-rolling. As above, serve with a dusting of confectioner’s sugar, cinnamon and sugar, or a bit of maple syrup.
For special occasions, these pancakes are also good with a few chocolate chips hidden in with the bananas. Just don’t tell ‘em that I suggested it, ok?