Perfect Whole Wheat Pancakes

Ten pounds, girls.
That’s how many I’ve packed on in the 15 months since I started this blog.
I’ve posted 23 original cupcake recipes,
incredible, moist, mouthwatering creations
like my Brown Sugar Vanilla Cupcakes and Perfect Party Cupcakes
and even Black Cherry Suprise Cupcakes.
Following closely behind, are 22 cheekilicious cookies.
Butter-Butter Cookies with Cinnamon Frosting, gigantic Welcome Home Cookies,
colorful Merry & Bright Button Cookies.
So far, there’ve been 21 snacks, 11 cakes, and 7 recipes made with pomegranates.
And, I’ve tasted a bite (or eleven) of
So, this weekend, when I pulled the light, lacy cotton shirts of springtime
from the back of my wardrobe, then tried to tuck them clevery around
the bulging belly lumps and thickly upper arms of my blogging-baketress figure.
I scowled at myself in the mirror, stomped my foot ferociously,
then, ran promptly downstairs to make a batch of peanut-butter bars.
{Note to self: Running burns calories. Peanut butter bars do not.
Note to reader: said recipe arriving soon.}
It was an attempt, if you will, to use the final stores
of white flour and white sugar left in my pantry.
An attempt, if you will, that was muy delicioso.
Because, starting today, right now, a this here moment in time,
a certain someone you know will no longer be licking frosting from her pudgy little fingers.
She will no longer be picking at the gorgeous remains of chocolate cake,
or sleeping on a bed of coconut dreams and pink-iced muffins.
I vow, instead, to fill my innards with the stuff of health.
More whole wheat, less butter, lots of natural flavor.
And, what else? What else and I forgetting?
Do send me your weight-loss secrets.
I’m quite terrible at this sort of thing.
Though, I’m very, very good at this sort of thing.
Heaven rest my confectioners sugar bowl.
{Heaven rest my cheeky cheeks.}

Banana Whole Wheat Pancakes
with Sugared Coconut Milk Syrup

Pancakes are nice. But thick, fluffy whole wheat pancakes, resplendent with the crunch of toasted oats and the soft flavor of bananas? Well, that’s just pure pancake paradise. Soaked in a rich, warm coconut sauce and topped with the tang of fresh kiwi’s, you’ll be certain you’ve died and moved to Fiji.
1 banana
1 T. butter, softened
1/2 c. Coach’s Oats
1/2 c. whole wheat flour
1 c. whole, soy or almond milk
1 egg
1 tsp. vanilla
1/2 tsp. salt
In a large bowl, mash banana well with fork. Mix in remaining ingredients with an electric mixer until well incorporated. Spoon onto hot griddle.
Sugared Coconut Milk Syrup
Simple. Delectable. Perfect.
2 c. coconut milk
1 c. sugar
In a medium saucepan, stir together over medium-high heat until sugar is fully dissolved. Pour over Banana Whole Wheat pancakes, dinner rolls, or slices of pineapple cake. Enjoy!