Hello. Good morning! If you dislike bananas then I am sure you are hating on my Blog and my posts these days. I am sorry. This “I love Bananas” insanity has to end soon, right? I mean, come on. How many recipes can one do with ripe bananas? A LOT! Seriously, a lot I tell you. I mean there was THIS and THIS and now this. And by this, I mean keep reading below.
I don’t like waste I tell ya. If I can stop the madness before it hits the trashcan or the backyard for the birds (do birds eat bananas?) then I try, really try to salvage. And, as I have said in every gosh darn banana post that has come before this one. It always starts with three ripe bananas.
Lo loves bananas. Although, I suppose you would never know considering ever darn weekend there are ripe ones on our counter which leads to me becoming a crazy baker. It was just her and I this morning and I decided to treat us to something special and homemade.
These are super easy and quick to whip up! Believe me. She cried as I arranged all my ingredients so I plopped her up on the counter and let her watch me make breakfast before her eyes. It was actually a really nice morning and moment for the two of us.
Unfortunately, I do not have a photo to prove this all occurred, as I juggled flour, measuring cups, a toddler who was exploring cabinets and a hot skillet. Sounds safe, huh?
All was well. And, now as she naps, I blog! Have a great weekend!
BANANA BREAD PANCAKES
- 1 Cup of Flour
- 1 Tbl of Sugar
- 2 Tbl of Brown Sugar
- 2 tsp of Baking Powder
- Pinch of Sea Salt
- 1 Egg
- 1 Cup of Almond Milk or Milk
- 2 Tbl of Melted Butter
- ½ tsp of Vanilla
- 2 – 3 Ripe Bananas, mashed
- Cinnamon to Taste
Heat your skillet to low to medium heat. Spray with non-stick spray. Mix all the dry ingredients – flour, sugar, brown sugar, baking powder and salt. Set aside. In a large bowl mix your wet ingredients – egg, milk, butter, vanilla and bananas. Add in your dry ingredients and stir. Do not over stir. Add cinnamon to taste. Add batter to your heated skillet. I use a 1/3 of a cup to portion. Once the edges start to firm, flip your pancake and cook other side. Once both sides are golden brown, plate and serve with toppings. In our home, we stick with good ol’ butter and syrup.