Recipe for Weeknight Pancakes

Some nights, whether you are getting home late or you are just feeling lazy, the idea of making dinner is exhausting. Last night was one of those nights for me. And while takeout is always the easy (though not necessarily healthy) option, we are trying to stick to a budget.

What do you make when time is tight?

My family’s go-to easy meal is pancakes. Quick, simple, and healthy, especially if you replace some of the flour with whole-wheat and add fruits or vegetables. I mash up a banana, spoon in some applesauce, mix a heaping scoop of peanut butter, or shred some zucchini or carrots for added flavor and nutrients. Below is my base recipe.

Alyssa’s Famous Pancakes

• 1 cup all-purpose flour (or a mix of white and whole-wheat flour)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg, beaten
• 1 cup of milk
• 2 tablespoons vegetable oil

Optional:

• 1-2 tablespoons peanut butter
• 1/2 cup applesauce
• 1 ripe banana, mashed
• 1/2 cup shredded carrots, zucchini, or other vegetables
• 1/2 cup chocolate chips (for an indulgent night)

1. Combine dry ingredients in a medium mixing bowl. Make a well in the center and add wet ingredients. Mix until smooth. Stir in any additional mix-ins.
2. Heat nonstick pan over medium-low heat. Spray with cooking spray or lightly grease with butter. Spoon about 1/4-1/3 cup of batter into pan, depending on size you prefer, and allow to cook for a couple of minutes without touching. When the top of the pancake begins to bubble, flip pancake. Cook a couple of more minutes until lightly golden. Serve with syrup or any other topping you like.

SERVES 4.