After busy weeks of running out the house every morning, I truly love and look forward to making a leisurely breakfast on the weekends. Most of my mornings consist of smoothies or oatmeal, so it’s nice to have a bit of indulgence once in a while. These pancakes are perfect for using up any leftover bananas from the week prior and come together so quickly. You could also easily add some walnuts or pecans for added texture and flavor.
Easy Banana Pancakes
Makes about 8 (serves 2)
3/4 c flour
1 tbs sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 small banana + extra for topping
3/4 c milk of your choice
1/4 tsp vanilla
1 1/2 tbs melted butter
In a small bowl whisk together the flour, sugar, baking powder, salt and cinnamon.
In a medium bowl, mash the banana and stir in the egg. Add milk and vanilla until combined.
Pour the flour mixture into the banana mixture along with the melted butter. Fold together until blended but don’t over-mix. The batter will be somewhat thick and lumpy. Add a splash of milk if needed.
Heat a griddle or nonstick pan to medium heat. Melt a small amount of butter or use vegetable oil to coat the pan.
Test if the pan is hot enough to add the batter by sprinkling a few drops of water to see if it bubbles up. If not, wait for pan to fully heat.
Drop the batter by 1/4 cup-fulls and cook until a few bubbles form on the top and the underside is light golden (about 2 minutes or less). Flip to cook the other side about a minute more.
Keep cooking and add more butter or oil to coat the pan as needed. To keep pancakes warm until ready to serve, heat the oven to about 200 degrees, and wrap them loosely in a sheet of foil.
Serve with banana slices and maple syrup.
To save any leftovers, wrap them individually in saran wrap and place in a ziplock in the freezer. Reheat in the toaster oven or microwave. They will keep frozen for up to 3 months.
Recipe adapted from Once Upon a Chef.