I don’t know why exactly, but I suddenly got the idea to make pancakes. Not just any pancakes, but banana pancakes! I’ve never had or made banana pancakes but it seemed like a great way to have a sweet pancake without adding a whole lot of sugar to them. The natural sugars from the bananas really come out when you cook them, and you really don’t need syrup.
So off I went into the internet and came upon a very simple recipe for banana pancakes on All Recipes. Lovely. I also had JUST enough flour to make one batch of the pancakes.
I have to say they taste pretty darn good. The texture is SO different from regular pancake. Because of the banana bits it’s rather gooey on the inside, which is not really a bad thing texture wise. I also now have pancakes in the fridge to warm up for breakfast tomorrow!
I want to make them again, but possibly use half whole wheat flour instead of only all-purpose flour. I think that will give them a nice and nutty flavor along with the sweet banana. Not to mention it will give it some extra fiber. I also am thinking of using applesauce instead of the vegetable oil, more fiber and less fat.
This could be one of my favorite sweet breakfasts, paired with some fresh strawberries and powdered sugar.
Makes 10 pancakes
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- Combine dry ingredients. In a separate bowl, mix together wet ingredients.
- Stir dry mixture into wet mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter into the pan for each pancake. Cook until pancakes are golden brown on both sides; serve hot.