When Logan was about five years old she had a sleep-over at my aunt’s house. When I was that age, my sister and I would do all kinds of silly things when we slept over at her house, like sneaking candy into bed with us and hiding it under the pillow (actually, that was just me… not my sister). In the morning of Logan’s sleep-over, my aunt didn’t really have any breakfast foods, so she offered Logan spinach Alfredo pasta and called it “silly breakfast.” That started a tradition of silly breakfast, that continues to this day. Logan will often eat leftovers from the night before’s dinner, or some other non-breakfast type of meal for breakfast.
This weekend, Logan and I were watching a marathon of Downton Abbey on Netlfix and HuluPlus. We actually watched episodes for almost twelve hours. At some point during our marathon I realized that I needed to make dinner. We already do silly breakfast, so why not silly dinner? Banana pancakes seemed perfect to enjoy during our Downton Abbey marathon. I made a gluten-free version, as we are trying to cut down on the amount of wheat we are eating. Feel free to substitute either regular flour or whole wheat flour for the soy flour.
- 1 C. soy flour
- 1 tsp. baking powder
- 1 Tbsp. corn, safflower or almond oil (any kind of oil except olive oil would work)
- 1/2 tsp. sea salt
- 1 egg
- 1 C. milk of your choice (e.g. dairy, almond, soy)
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
- 1 Tbsp. brown sugar
- 2 sliced bananas
- Optional – 1/4 cup chopped pecans or walnuts
- butter for frying pancakes
1. Combine dry ingredients, then stir in bananas and liquid ingredients, including the egg. Stir until all ingredients are incorporated, but don’t over stir.
2. Heat pan with butter. Spoon batter into pan for desired size pancakes. Cook a few minutes on each side over medium-high heat until browned on either side and cooked through in the middle.