Banana Pancakes
Banana pancakes are nice because they stay moist and soft on the inside, not getting too bready. This recipe is perfect because the banana flavor is subtle and the pancakes themselves aren’t too sweet, allowing for a perfect combination with maple syrup!
Mash 2 banana in a bowl.
Mix in:
1/2 tsp vanilla
2 eggs
1 cup milk*
In another bowl, mix:
1 cup flour
1.5 Tbs. sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
dash of ground nutmeg
* A great alternative is to use vanilla flavored soymilk; if doing so, omit 1/2 tsp vanilla.
Mix wet & dry thoroughly. Spoon 1/3 cup batter onto warmed griddle for each pancake. When the top is speckled with bubbles, flip and cook until second side is light brown or the pancakes stop steaming. Serve immediately or keep warm in an oven at 200F.
This recipe is a variation of the Basic Pancakes listed under “breakfasts.”
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