Banana Wheat Pancakes: #128 of 1000 Sustainable Food Experiments

For a healthier version of our usual fluffy pancakes, we tried this experiment. Blended up bananas and wheat germ make for a comforting flavor. You can top them with our homemade blueberry sauce, maple syrup, peanut butter, or get creative!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 for 16 pancakes)

2 bananas – $0.38
2 cups soy milk – $0.74
3 eggs – $0.87
2 tsp baking powder – $0.03
1/2 tsp salt – $0.03
2 1/4 cups flour – $0.36
3/4 cup wheat germ – $0.75
1 1/2 tbsp brown sugar – $0.55
1 tsp vanilla – $0.20
1/2 tsp apple cider vinegar – $0.03

Directions

1. In a blender, mix the bananas, soy milk, eggs, baking powder, and salt.

2. In a medium bowl, mix the remaining ingredients. Pour the blended ingredients into the mixed ingredients in the bowl, and stir until combined.

3. Scoop onto a hot griddle or pan coated with a bit of butter or coconut oil, then cook until brown on both sides. Serve with blueberry sauce, peanut butter, maple syrup, or whatever you like on pancakes. These freeze well for future enjoyment too.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour 
  • Servings: 3 = lots of leftovers 
  • Cost per serving: 3 = <$5
  • Deliciousness: 1 = not as tasty as our fluffy pancakes
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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