I am so happy to be back sharing recipes for my Cooking Through My Collection series. I pretty much took the summer off from the series, but now that we are headed into fall I am excited to be back to sharing recipes weekly from my cookbook collection.
Today’s recipe is one I am excited about because it is from a cookbook that is new to my collection.
Do you struggle to get meals on the table each day without breaking the budget? If so this cookbook Good Cheap Eats Dinner in 30 Minutes or Less is for you.
Now let’s be honest. Isn’t that all of us? We are all busy. We all have crazy days where we struggle to get dinner on the table. With the rising prices on groceries, I think we all also struggle to get meals on the table that our family loves without breaking the budget. I think this cookbook is a cookbook we all could use.
I love this cookbook because not only do the recipes take 30 minutes or less, most of them use ingredients I usually have on hand. They are also recipes that my kids would enjoy. Jessica has six kids, so she knows all about feeding hungry kids.
I also like that the recipes are marked for dairy free, gluten free, meatless, etc. If you have special diet issues it is easy to scan through this cookbook to find recipes that you can have.
The recipe that I decided to try from the book was for Whole Wheat Banana Pancakes. Now, that may seem odd since several in my house eat gluten free, but I knew I could easily adapt this recipe to gluten free using a gluten free flour blend.
I made them one day for lunch for my kids and they loved them. Well, all but my banana hating child. Yes, I have one banana hating child, but I also have one banana loving child. One avoids bananas at all cost and one will eat just about anything with bananas in it.
These pancakes were easy to make and perfect for using up that last banana or two that you might have on your counter. I made notes in the recipe below on how I made them gluten free. If you don’t eat gluten free feel free to use whole wheat or all purpose flour.
I received a copy of this book to review, but I really do love it. I wouldn’t share it with you for my cooking through my collection series if I didn’t. If you struggle to get dinner on the table fast, I think you will enjoy Good Cheap Eats Dinner in 30 Minutes or Less. Be sure to also check out Jessica’s site Good Cheap Eats.
Easy Whole Wheat Banana Pancakes (With a Gluten Free Option)
Make banana pancakes better by adding whole wheat flour.
- 3 cups whole wheat flour or gluten free flour blend ( I used Bob's Red Mill 1 to 1 gf blend)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ripe bananas, mashed
- 2 eggs
- 2 cups milk ( I used coconut milk)
- 1/3 cup vegetable oil
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl whisk together mashed bananas, eggs, milk, and oil.
- Add dry ingredients to wet ingredients and whisk until combined. A few lumps left are okay.
- Heat griddle to medium heat. Using a ladle or scoop pour batter onto the griddle.
- Cook for 2-3 minutes or until edges appears to be cooked.
- Flip pancakes and cook 2-3 minutes more or until done.
- Remove from griddle and serve with butter and syrup.
Amount Per Serving: Calories: 366Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 656mgCarbohydrates: 55gFiber: 6gSugar: 4gProtein: 12g
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