What a weekend!
We had our first track meet of the season this weekend, so we were off in Windsor running around in circles for the better part of two days.
And you know what? It was not our best performance. The first meet is often a bit rough, but this weekend our bodies just didn’t seem to want to go as fast as we would’ve liked them too. Oh well, it happens, right?
We figured, though, after a tiring weekend of disappointing racing, we deserved something extra special- something to perk us back up.
So we made pancakes.
Not that we ever need an excuse to make pancakes, but these just seemed like the perfect thing at the time.
These banana nut pancakes were fluffy, flavourful, and oh-so satisfying!
Loaded with cinnamon, full of crunchy walnuts, and
drizzled drowned in maple-tahini syrup these pancakes hit the spot!
Now you may be thinking that the banana-tahini combination is slightly strange, but we assure you it is de-lic-ious! We’ve used a tahini dressing on banana pancakes before, and it was every bit as wonderful as we remembered. This one had the addition of maple syrup, which brought it up to a whole new level of awesome 🙂
So while we hope your athletic endeavors this weekend were more successful than ours, if they weren’t, we encourage you to make these pancakes for yourself as a reward for putting in the effort. If you did have success (of any kind) this weekend, make these as a reward. And if you really can’t think of any reason why you should be rewarding yourself this morning- make them anyways, because we’re sure you did something worth celebrating this weekend 🙂
Banana Nut Pancakes
Prep Time: 10 min
Cook Time: 10 min
2/3 c. whole wheat flour
2 tbsp coconut flour (optional- but decrease the liquid if not using)
1/2 tsp baking powder
2 tsp cinnamon
2 egg whites (or one egg)
1 mashed ripe banana
3/4 c. milk
1/2 tsp vanilla extract
1/2 tsp banana extract (optional)
1/4 tsp butter extract (optional)
1/4 c. chopped walnuts
2 tbsp tahini
1 tsp cinnamon
2 tsp maple syrup
1/4 tsp maple extract (optional)
For the pancakes: In a medium-sized bowl, combine all dry ingredients. In a separate small bowl, combine the wet ingredients. Add the wet ingredients to the dry and stir just until combined. Drop spoonfuls of batter onto a hot skillet, cook for 2-3 minutes, then flip and cook for another 2-3 minutes.
For the Drizzle: Combine tahini, cinnamon, and maple syrup. Slowly add water while stirring until you reach your desired consistency.