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If you are anything like me you have a few plastic bags of vaguely labeled grains stuffed in the back of your cupboard. You know the ones, you really have no clue where they came from, how long they have been there, why you got them in the first place or what on earth to do with them. I’ve had a little bag labeled farina (accurately labeled I’m hoping!) shoved back next to the 12 bags of pasta (all containing no more than 10 noodles each, why do I do that?) whose time has come to get used or to move on. I think farina is commonly used as a hot cereal grain, though I have never tried it cause that type of thing just doesn’t fly in this house. After digging around on the Bob’s Red Mill site I found this recipe for pancakes using farina and figured that was a good use for it. After tweaking the recipe a bit I ended up with some pretty darn yummy pancakes; these are hearty, moist, slightly sweet and have a nice toothsome crunch from the walnuts.

Banana Nut Pancakes

dry ingredients:

2/3 cup farina

1 cup whole wheat pastry flour

1 Tbsp. baking powder

wet ingredients:

1-1/3 cup almond milk (or other non-dairy milk)

3 Tbsp. oil

3 Tbsp. agave or maple syrup

2 small banana, mashed

fold in:

1/2 cup walnuts, finely chopped

Mix dry ingredients in a medium bowl. Combine wet ingredients in a small bowl or large measuring cup. Let this mixture sit for about 10-15 minutes to let the grain soften up a bit. Combine the wet and dry ingredients then fold in the walnuts.

makes about 10-12 generously sized pancakes

recipe adapted from Bob’s Red Mill