These Healthy Cardamom Banana Bread Pancakes pack an extra punch of flavor! Perfect for a quick breakfast or lazy brunch any day of the week.
I’ve felt a bit torn lately. To be completely honest, between writing the book, traveling, freelance, keeping up with VV, building a magazine, and working at the music distro, I’ve been really busy the last few years. It hasn’t been the kind of busy I dread or hate but more a sense of feeling in my element and thriving on creating rewarding work. Despite really enjoying all of this, I did start to feel the constant stress of having a huge to-do list in my clenched jaw, my tight shoulders, and my slight weight gain (although I think I could chalk that up to a slowing metabolism as I inch closer and closer to 30). Sometime towards the end of last year, I decided I would finish up some of these projects and not book new ones. I decided to make a goal that come the new year, I would pair down my life to enjoy the “little things”. January came and went in the busy haze that I’ve become use to. But then upon returning from California last month, I’ve began trying this whole “slowing down” and enjoying the little moments.
I’ve started to do all the things I used to really enjoy in my free time and it’s been really great – more yoga, started making weeknight dinners again, more hangs with friends, more walks, and more snuggles my with boxer dog and Netflix. The only “issue”, so to speak, is that all of these relaxation activities have my mind wondering to new creative ideas that I want to pursue – the exact creative big projects I’ve tried to pair down in my life. Call me crazy, driven, or a workaholic, but what’s a girl to do when her relaxing activities are sparking the creative framework for the exact kind of big projects she’s been trying to avoid? Maybe I’m forcing this whole leisure thing too much and I should just embrace that I love big (stressful, rewarding, creative) projects? For example, I’ve become obsessed with buying a house and fixing it up. Everyone (well, mostly Wyatt) keeps telling me how much work that is going to be but I get so gitty at the thought of thriving on planning, budgeting, working with my hands, and then basking in the end result of a beautiful space to spend my time.
I guess when it comes down to it, maybe these slowing down moments are good as they give me the head space to remember how much I enjoy big rewarding projects (which you can sometimes forget about when you are buried in the nitty-gritty of month long projects) and to help me guide to what is next. Will 2017 be the year we buy our first house? And will I finally get to redo the kitchen of my dreams and build a studio in the backyard? I sure hope so!
Anyhow, now that I’ve ranted long enough, let’s talk about these Cardamom Banana Pancakes and why you ne! As part of my slowing down, I’ve started to make breakfast on Saturday and Sunday mornings and these fluffy cakes have been on repeat the last few weeks. Where you expect only cinnamon and a touch of nutmeg, the cardamom punches through with an addictingly aromatic flavor.
I topped these with yogurt, maple syrup, toasted coconuts, chopped hazelnuts, and a little bit of The First Mess’ caramel sauce (made out of cashew butter). They are also delicious with just a little bit of butter and maple syrup; feel free to go as light or as crazy on the toppings as you’d like!
Healthy Cardamom Banana Bread Pancakes recipe below:
Healthy Cardamom Banana Bread Pancakes
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp fine sea salt
- 1 cup mashed ripe bananas (from about 2 large bananas)
- 1 egg , slightly beaten
- 1/2 cup milk (I used coconut milk)
- 1 tsp vanilla extract
- Butter or coconut oil , for greasing the pan
- Topping options: toasted coconut , hazelnut pieces, yogurt, butter, maple syrup, nut butters
In a medium mixing bowl, whisk together the flour, baking powder, cardamom, cinnamon, nutmeg, and salt. Make a well in the center of the dry ingredients and add in the mashed banana, egg, vanilla, and milk. Whisk together the wet ingredients and then fold the dry ingredients into the wet until completely combined.
Melt enough coconut oil or butter to coat a medium saucepan in that saucepan over medium. Scoop 1/4 cup batter into the saucepan (how many you can cook at a time will depend on how big your pan is) and let cook for about 2-3 minutes or until the top is completely bubbly. Flip, cooking for another 2-3 minutes or until cooked all the way through. Repeat with the rest of the batter.
Serve warm and enjoy with all of your favorite toppings.