pan, cake cake cake cake

Pancakes in the morning are an absolute must when your brother comes back from a freaking tour of Europe and the Sub Saharan desert. Honestly, I’m still shocked that he woke up at a decent hour without taking melatonin or some other sleeping aid. Let’s just say the thought of the pancakes I made woke him from that deep slumber because they were just that friggin’ good! And, did I mention they were from scratch! Hallelujah!

Recently, I’ve been making pancakes with greek yogurt and laying off of the flour so since I went back over to the not so dark side, I used King Arthur’s Organic Whole Wheat Flour which tastes delicious and has lots of nutritional benefits. This is the BEST flour out there! You can see the fluffiness of the pancakes and they tasted delicious. Also, I used Agave instead of syrup for these delicious cakes. Although agave is an all natural sweetener, be sure not to drench your pancakes. They’ll already be sweet due to those chocolate chips and Agave has virtually the same amount of calories as honey.  And honey, you’re already so sweet as it is! That was my southern charm or cheesiness. Anyways, here’s the recipe!


1.5 cups of King Arthur’s whole wheat flour
3.5 teaspoons of baking powder
1 egg
1.25 cups of unsweetened almond milk
3 tbs of coconut oil
2 ripe bananas
chocolate chips

Sift flour in bowl and mix in baking powder and egg. Melt coconut oil, add almond milk and mix into the dry ingredients. Put the two bananas in the batter and smash into a smooth (may have some chunks) consistency. Spray down the pan with cooking oil and pour 1/4 cups of batter onto stove on low heat. (If you’re pancakes are burning, turn your heat down and be patient!) Distribute chocolate chips on the pancakes and flip after about 3 minutes.




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