What’s the next best thing to a warm S’more cooked by the fire? A S’more Pancake for breakfast, that’s what! Get all of the delicious flavor you love from the popular summer treat all wrapped up in a healthy pancake. These pancakes use whole kernels of wheat which can be blended up smooth and in only a few minutes in your Blendtec or heavy duty blender. You can of course use preground wheat flour but I love using wheat kernels to use up the wheat in my storage. Not to mention the wheat adds a nice nutty flavor to the pancakes and a lot more nutritional value than using regular white flour.
These pancakes also use bananas for the majority of the sweetness. They are moist, fluffy, soft and have all of the flavors of a banana boat and s’more mixed into one breakfast recipe. You’re going to LOVE this recipe and have so much fun enjoying summer flavors all year long.
You can also make these pancakes entirely from food storage by using Thrive Life’s Powdered Milk and Thrive Life’s Powdered Eggs. These two products are on sale THIS MONTH and it’s a great time to add these items to your food storage. These are 2 of the 5 most important items to have in your food storage so stock up and expand your abilities to cook ALL from food storage with these crucial items.
Here is the traditional recipe without using food storage ingredients:
Ingredients
- 2 cups milk
- 2 cups flour
- 2 eggs
- 3 bananas
- 2 tsp. salt
- 4 tsp. baking powder
- 1/4 cup brown sugar
- 2 cups mini chocolate chips
- 2 cups mini marshmallows
- 5 graham crackers crushed
- Cooking Spray
- Pancake Syrup
Instructions
- Add the milk, flour, eggs, bananas, salt, baking powder and brown sugar into a blender and blend until smooth. Add a little extra milk or flour to make the batter a pourable but somewhat thick texture. Too thin of pancake batter and your pancakes will be flat. Too thick and your pancakes won't cook evenly. You want them the perfect consistency so you can pour them evenly onto a hot griddle. This texture will vary depending on how large your eggs are as well as your bananas.
- Heat a flat griddle to medium heat. Spray with cooking spray. Pour some of the batter onto the hot griddle. Sprinkle with chocolate chips, some marshmallows and some of the crumbled graham crackers. Cook until golden brown on the bottom side and then flip to the other side and cook for a few more minutes. Remove from heat and serve with pancake syrup, butter syrup or just whipped cream. Garnish with extra toppings if you'd like.
Here is the Food Storage version of this recipe:
Ingredients
- 2 cups water
- 1/4 cup powdered milk
- 1 Tbs. lemon juice
- 1 cup wheat kernels
- 1 cup white flour
- 4 Tbs. egg powder
- 4 Tbs. water
- 3 bananas
- 2 tsp. salt
- 4 tsp. baking powder
- 1/4 cup brown sugar
- Pancake Syrup
- Cooking Spray
Instructions
- Add the water, powdered milk, wheat kernels, lemon juice, eggs, bananas, salt, baking powder and brown sugar into a blender and blend until smooth. Add the last cup of white flour as needed. Add a little extra milk or flour to make the batter a pourable but somewhat thick texture. Too thin of pancake batter and your pancakes will be flat. Too thick and your pancakes won't cook evenly. You want them the perfect consistency so you can pour them evenly onto a hot griddle. This texture will vary depending on how large your eggs are as well as your bananas.
- Heat a flat griddle to medium heat. Spray with cooking spray. Pour some of the batter onto the hot griddle. Sprinkle with chocolate chips, some marshmallows and some of the crumbled graham crackers. Cook until golden brown on the bottom side and then flip to the other side and cook for a few more minutes. Remove from heat and serve with pancake syrup, butter syrup or just whipped cream. Garnish with extra toppings if you'd like.
