say "good morning, autumn": Banana Cinnamon Pancakes

Photo originally found here, uploaded from Flickr by Hungry Hungry

The colder weather has moved in, nearly all trees are bare, and the sky is always some variation of grey. I am prone to nest in general, but the present weather is turning me even more especially inwards. I am reading more, drinking lots of tea, crocheting, and am very inspired to cook, cook, cook. This blog may begin featuring more and more recipes in the coming months as a result.

I used to make Banana-Cinnamon Waffles all the time. Usually I would make a double batch when I had some overripe bananas then wrap and freeze all the extras for a much healthier and tastier alternative to an Eggo waffle. These are sweet, nutty, moist, and ohsovery delicious! I was lucky enough to find some maple syrup here in the American foods section. Labeled on the back, of course, with "Product of Canada". I don't have a waffle iron here, but the recipe works just as well for pancakes. The perfect autumn pancake, I would say. Even my roommates, who are skeptical of a fluffy American pancake, raved. Recipe after the jump...

If you don't have whole wheat or buckwheat flour on hand, just substitute all-purpose flour... though I don't recommend it if you can help it. They lend a nutty flavor to the pancakes as well as some added health benefits. Don't let the word "healthy" throw you off though, these are far from drab.

Banana-Cinnamon Waffles/Pancakes

Makes about 16 Waffles

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

Recipe originally found in Cooking Light, May 2005