We are so excited for the holidays this year! The house has been decorated since Thanksgiving, and on Saturday we went to get our Christmas tree. We rented a ZipCar and drove to a local tree farm to cut down our own tree, something I haven't done since I was a kid. Our tree is definitely the prettiest tree I've ever had (not that I'm biased) and it brings such a cozy feeling to our apartment.
Sunday morning I woke up early and was in the mood to make something yummy, healthy, but sweet (shocking, I know). Banana bread sounded perfect, but I was too impatient to wait an hour for it to bake. So I decided on banana pecan pancakes, with whole wheat flour and flax seed. Let me tell you, these little gems were so delicious and very satisfying. Best of all, we froze the leftovers so we can enjoy them any day of the week.
Ingredients:1 cup + 2 Tbsp whole wheat flour
1 Tbsp ground flax seed
1 Tbsp brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 ripe banana, mashed
1 cup skim milk
1 tsp vanilla
1/4 cup chopped pecans
serve with chopped pecans, sliced banana and maple syrup
Directions:In small bowl, combine flour, flax seed, sugar, baking powder, baking soda and salt.
In another bowl, mash the banana then add the egg, milk and vanilla and mix well. Add in the dry ingredients and mix until just combined. Stir in pecans.
Heat a skillet and spray with non-stick spray. Pour 1/4 cup of batter per pancake and let cook until small bubbles form. Flip and cook for another 2 minutes. Top with more pecans, sliced banana and maple syrup.