An extremely simple recipe for banana pancakes. These are great on their own, or with additions and toppings.
This was found on foodnetwork, with tips from thekitchn.com.
An extremely simple recipe for banana pancakes. These are great on their own, or with additions and toppings.
This was found on foodnetwork, with tips from thekitchn.com.
Heat a skillet over medium heat and add some oil.
Mix the eggs and banana with a fork or blend in a blender until smooth, 30 seconds to a minute.
Pour the banana mixture in the hot skillet and cook for 1-3 minutes per side.
Serve immediately.
Use a thin, wide spatula to make flipping easier.
Its good to keep your pancakes small. They'll be easier to flip.
Be sure to keep your heat on medium to low. This will make cooking longer, but cook the pancakes more thoroughly.
This recipe is easily multiplied. For every banana, use two eggs.
Optional mix-ins: 1/8 teaspoon baking powder (for fluffier pancakes), 1/8 teaspoon salt, 1/4 teaspoon vanilla extract, 1 tablespoon unsweetened cocoa powder, 1 tablespoon honey, 1/2 cup chopped nuts, chocolate chips, or a mix, 1/2 cup granola, 1 cup fresh fruit, like blueberries, raspberries, or chopped apples
Great served with real maple syrup, jam, powdered sugar, fruit or any other toppings
Add a sprinkle of cinnamon or cocoa powder as the first side cooks for an extra touch of flavor.
Leftover pancakes: These banana pancakes will keep in the refrigerator for a few days and can be warmed in the microwave in 30-second bursts until hot. They're not as delicious as when they're fresh, but they make a nice snack.
Larger crêpe-like pancakes: Blend the bananas and eggs in a blender until perfectly smooth. Make slightly larger pancakes and use a very thin spatula to flip.
