Banana Pancakes with Dried Tart Cherries

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Lately, there have been no smoothies, no home-cooked dinners…it’s been pretty busy (and food-boring) around here.

Luckily, we didn’t have any weekend activities until 1:30 and 6:00 on Saturday.

Great.   I could at least get a hearty, home-cooked breakfast on the table.   (And yes, dear readers, I even slept in until 8:00.)

Because I had some nearly dear and departed bananas on the cabinet, I did a quick search for banana pancakes and found a great one here.

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Banana Pancakes with Dried Tart Cherries

1 c. whole wheat flour
1 c. all-purpose flour
2 t.  baking powder
1 ½ t.  baking soda
½ t. cinnamon
½ t. fine sea salt
1 T. pure maple syrup
2 large farm fresh eggs
1 ¾ c. milk
2 T. butter, melted and slightly cooled
2 ripe bananas, mashed
3/4 c. dried tart cherries

In a large mixing bowl, whisk together flours, baking powder, baking soda, cinnamon, and salt.   Set aside.

In a smaller mixing bowl, whisk together maple syrup, eggs, milk, and butter.

Make a well in the dry ingredients and mix in wet ingredients.   Combine but don’t over mix.   Fold in bananas and cherries.

Heat a griddle.   Melt a small amount of butter or coat with cooking spray.  Use a 1/2 cup measuring cup to ladle batter on hot griddle.

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When the pancakes have begun to brown on the bottom, flip them over to cook the other side.

Peanut butter and pure maple syrup combine to make the perfect topping for this breakfast fare.  This recipe makes a large batch; I got eight large pancakes.    It would be perfect for a holiday breakfast/brunch gathering.

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I put peanut butter on most breakfast food whether it be pancakes like these, muffins, waffles, biscuits, or toast.

I am inspired by peanut butter.   Do I channel Elvis sometimes?  Probably.

This thought leads me to an idea for another breakfast:   Add bacon to this recipe instead of the dried cherries and definitely serve with peanut butter.

Anyone up for Elvis pancakes?


Note:   I found this recipe at 100 Days of Real Food.   I cut the whole wheat flour to 1 cup and added all-purpose flour as well to make a lighter pancake.   I also added a bit of cinnamon and substituted maple syrup for the honey in the original recipe.   I basically added the cherries as an afterthought as I saw them laying on the cabinet next to the near-death bananas.   Lisa, the owner of 100 Days of Real Food,  states that these pancakes freeze really well.   That is a good thing because I had a lot leftover.

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