WHOLE-WHEAT BANANA PANCAKES (OR WAFFLES)

Difficulty: Easy

Prep and cook time: Less than 30 minutes

Makes: 5 to 6 servings

- 2 cups whole-wheat flour

- 2 teaspoons baking powder

- 1 1/2 teaspoons baking soda

- 1/2 teaspoon salt

- 1 tablespoon honey

- 2 large eggs, lightly beaten

- 1 3/4 cups milk

- 2 tablespoons butter, melted, plus extra for frying

- 2 ripe bananas, mashed

- 100% pure maple syrup, for serving

2. Make a well, or hole, in the center of the flour mixture and pour in the honey, eggs, milk, and melted butter. Whisk together thoroughly until just combined, but do not overmix. 

3. Gently fold the mashed bananas into the batter with a spatula. 

4. For the pancakes, heat a griddle to 350°F or a sauté pan over medium heat. Swirl enough butter around the griddle/pan until it is well coated. Using a soup laddle, add one laddleful of batter per pancake. After several minutes, when the pancakes have begun browning on the bottom, flip and cook the other side for several more minutes. Transfer the pancakes to a plate and repeat until no batter remains. While the pancakes are cooking, heat the maple syrup on the stove or in the microwave until warm. 

5. Serve with warm mapple syrup and a side of fruit. And don't forget to freeze the leftovers for another day!

You have two options:

1. Freeze them in one layer on a baking sheet, then transfer them to a big freezer-safe bag or other container. 

2. Simply separate the layers of food with pieces of wax paper in a freezer-safe container or bag. 

Tips: For waffles, pour the batter into a waffle iron and cook according to the manufacturer's directions. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 days of real food, 2014