Use up those browned bananas with this decadent but easy weekend breakfast.
white whole wheat flour
(can be substituted by all-purpose or whole wheat)
butter, melted and cooled
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.
Try with a teaspoon of cinnamon and nutmeg, or a pinch of allspice. Leftovers freeze well and reheat nicely in the microwave or toaster.