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Banana Poppyseed Pancakes and Waning Daylight

November 10, 2011

There’s been a lot of breakfast going on here lately at the ol’ blogstead. The reasons are twofold. One, I adore breakfast and whipping up a batch of pancakes, waffles, muffins, and the like in those first quiet hours of the day. Two, morning has become my only good chance to bake. Daylight savings was a delight on Sunday morning when I realized I could laze around in bed for an extra hour, but now it’s pitch black when I get home from work at 5:30, and this means if I bake up something when I get home, I have no daylight for snapping photos. And there’s no chance of those evening treats surviving until morning. I live with a boy now, you see, and, as he put it himself just a minute ago, boys eat anything and they eat a lot of it (love you B-I-L!)

Too bad he slept in this morning, huh? Poppyseeds lept out of their muffin rut, stepped away from their lemony crutch, and hopped right into my pancakes this morning. And what do you know? They nestled quite spectacularly into these fluffy, banana laden flapjacks, lending a unique grassy-nutty note and an exciting crunch.

Yep, poppyseeds have made a statement. Try these pancakes, and you’ll be hooked, tossing these itty bitty black seeds into everything you’re baking. I’m definitely putting some in my next batch of banana bread.

Banana Poppyseed Pancakes

© Copyright 2011 Carly Sullivan of Tart to Heart

Yield: 8 6-inch pancakes

Ingredients:

  • 3/4 cup whole wheat pastry flour
  • 1/4 cup quinoa flour (or use more whole wheat pastry)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp poppy seeds
  • 2 eggs
  • 2 tsp agave nectar (or sugar)
  • 1 ripe banana, mashed
  • 1 cup buttermilk

Directions:

  1. In a large mixing bowl, combine the flours, baking powder, baking soda, salt and poppy seeds.
  2. Add the eggs, agave, mashed banana, and buttermilk and whisk until smoothed.
  3. Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter and pour the batter in 1/4-cup-fulls.
  4. When the batter starts to form bubbles on the surface and the edges look set, flip and cook on the second side another minute or two.
  5. Serve warm with plenty of maple syrup. Enjoy!
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2 Comments leave one →
  1. November 10, 2011 12:25 pm

    Those look just perfect. Plenty of maple syrup coming right up.

  2. betsy permalink
    November 10, 2011 5:08 pm

    Ahhhh come home and bake for me 😦

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