You know those lazy weekend days where it’s dark and gloomy outside and the morning just calls for a big stack of pancakes? This wasn’t one of those days. It was a gorgeous day out and I had a whole day planned but all I wanted to do was stuff my face with pancakes. I’m classy like that apparently.
I had these banana pancakes bookmarked for a couple of months because they use ingredients that I always have at home, especially a dark spotted banana. I like them green and if there’s even one brown spot on it, I can’t eat it. That means lots of pancakes will be coming my way which is good since these pancakes are fluffy and tasty, and surprisingly not full of butter. I used regular flour, but next time I’m going to try whole wheat flour. To be Healthy.
Note: The amount of syrup in this picture is scant. I obviously use much more.
- Cooking spray or butter for greasing the pan
- 1 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 very ripe banana, peeled and mashed well
- 1 cup milk (any %)
- 2 eggs
- 1/2 teaspoon vanilla extract
- Maple syrup, sliced banana, walnuts (if desired) for serving
- In a medium bowl, stir together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together mashed banana, milk, eggs, and vanilla until thoroughly combined. Using a wooden spoon, fold wet mixture into dry ingredients until just combined. The batter will be slightly lumpy.
- Preheat you frying pan or griddle to medium high heat and coat with butter or coking spray. Using a 1/3 measuring cup, scoop batter onto the griddle. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes and then flip and cook the pancakes for another 2 minutes.
- Continue with the remaining batter.
- Serve with sliced banana, walnut halves and maple syrup.
Slightly Adapted from A Bitchin Kitchen blog, originally William Sonoma
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