On Sunday mornings I like to cook a nice breakfast, usually pancakes, muffins, a frittata, etc. This morning I had some bananas that were getting pretty ripe, so I decided to make some banana pancakes. I found this recipe by Once Upon a Chef but added more bananas and cinnamon because I wanted the pancakes to be extra “bananay”. These pancakes are really good. Crispy around the edges and a great banana flavor.
I like cooking my pancakes in coconut oil instead of butter because the butter overtime gets burned in the pan after cooking many rounds of pancakes. I also use two skillets at a time to make the cooking go quicker.
Makes: about 15 pancakes
Preptime: 10 minutes
Cook time: 20 minutes
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 small, ripe bananas
1 cup milk (whole milk, almond milk, etc)
2 large eggs
1/2 tsp vanilla extract
3 tbsp butter, melted
Coconut oil for cooking
Maple syrup, sliced bananas, toasted pecans for serving
Whisk the flour, sugar, baking powder, salt, and cinnamon together in a bowl. Smash the bananas in a bowl with the back of a fork. Whisk in the milk, eggs, vanilla and butter. Add the wet ingredients to the dry and whisk together. Let sit for a few minutes.
Heat about 1/4 tsp coconut oil in a pan and add about 1/4 cup batter. Cook until there are bubbles in the center. Flip and cook for about 2 more minutes.
Serve warm with maple syrup, honey, sliced bananas, and/or toasted pecans.