Blueberry-Banana, Pine seed Pancakes

Guest author: Mikki Mohanta

Ingredients:(Serve-2 to3)

1/2 cup whole wheat flour
1/2 cup unbleached flour
2 teaspoons baking powder
1 banana, mashed
1 1/4 cups non-dairy milk (I like soya milk)
1 Tablespoon granulated sweetener
1/2 cup finely chopped pine seed
1 cup blueberries, fresh or (defrosted) frozen

Method

In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, pine seed, blueberries, and remaining milk to the dry mix and stir together until "just mixed".

Heat a nonstick pan or a lightly-oiled frying pan. Let sit on medium heat until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is finished. Makes 2 or more servings.

Variations:

Replace the pine seed with walnuts, pecans or almonds

Switch out the blueberries for your favorite fruit, such as blackberries, chopped strawberries or pineapples

Double the recipe and wrap cooled pancakes tightly between layers of saran wrap, then freeze for a quick breakfast on a busy morning

Mikki's final entry for the WYF:Breakfast event