You may think the frugal family that makes Homemade Instant Oatmeal Packets (recipe here) would shun the prepackaged instant pancake mix. Nope. We use it every single Saturday morning when Grandma comes for breakfast. But our weekly pancake feast is way more delicious and way more healthy.
We make our Simple Blueberry Banana Pancakes. They are ridiculously easy and yummy. Semi-comatose Ed prepares them even before his first cup of java.
We had plans to start making our own pancake mix, but after looking at the Nutrition Facts table, it didn't seem imperative. Had the table listed high saturated or trans fats, creating our own alternative would have felt important. But there's no trans and the saturated fat is low. The sodium is moderately high, but this is something we eat only once per week (not daily like the oatmeal packets).
We can live with that bit of sodium for the convenience of "just add water". It's a little gift we give ourselves on a weekend morning; we are not morning people. But we need more taste and nutrition than the pasty pancake mix gives. So we created our...
3 over-ripe bananas
2 cups "just add water" pancake mix
1.5 cups water
1/2 cup frozen blueberries
non-stick spray oil
non-stick spray oil
- In a large bowl, mash the bananas. (We like them chunky vs. pureed.).
- Preheat the pan (or our favourite way to make a dozen at once: the Griddler) to medium-high heat and give it a shot of some non-stick spray.
- Add the pancake mix and water. Stir until large lumps disappear. (Depending on the bananas used, the amount of water may vary. If it doesn't look like you could scoop and pour the batter easily, it needs more water.)
- Add the blueberries. Stir until just mixed.
- Pour slightly less than 1/4 cup batter for each pancake onto your hot skillet. Turn when pancake tops bubble and bottoms are golden brown. Cook until second side is golden brown (about 1 minute).
Variation: Applesauce and cinnamon, in place of the bananas
- Our kids favourite are "Baby-Cakes" or "Dunkers" - silver dollar sized pancakes they can eat like finger food, dunking in maple syrup and vanilla yogurt.
- The leftovers stay more moist than typical pancakes, and we have had success reheating them for quick weekday breakfasts.