Banana Pancakes
Use up those browned bananas with this decadent but easy weekend breakfast.
Ingredients
- 1 1/2 cup white whole wheat flour (can be substituted by all-purpose or whole wheat)
- 1 tbs brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 overripe bananas
- 2 eggs
- 1 cup milk
- 3 tbs butter, melted and cooled
- 1 tbs honey
- 1 tsp vanilla
Instructions
- Whisk together flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk the eggs.
- In a another bowl, mash the bananas with a fork.
- Add the egg, milk, butter, honey, and vanilla to the mashed bananas. Stir to combine.
- Add the wet mix to the dry mix and stir until combined. The batter will stay a little lumpy because of unmashed banana pieces.
- Heat pan to medium and grease with butter or vegetable oil.
- Once hot, drop in 1/4 cup of batter at a time. Fit pancakes about 2 inches apart to avoid crowding the pan.
- Cook until the underside has lightly browned, and a few holes from on the top of the pancake, about 2 minutes.
- Flip and cook until the bottom is golden brown, 1-2 minutes.
- Transfer to a serving plate to eat while still warm.
Notes
Try with a teaspoon of cinnamon and nutmeg, or a pinch of allspice. Leftovers freeze well and reheat nicely in the microwave or toaster.
