banana pancakes

breakfast is served

ok, so picture this: it’s saturday morning. your kitchen is a mess. there isn’t much food around, just a few old brown bananas. you’re hungry, but you want something fast, so going out is not an option. you want something kinda healthy, but delicious – i mean, it’s saturday morning, after all!

whole wheat flourbrown sugarbaking powdercinnamon

so what’s the solution? make these banana pancakes! they whip up almost faster than the pan can heat up, and they’re quite healthy, comprised of mushed bananas, whole wheat flour, an egg, and very little else.

mashing bananas

of course, by the time i smother them with maple syrup and serve them with a piping hot cup of coffee, they’re a little less healthy, but still light enough that they won’t prevent a post-breakfast run (depending upon how many i eat, of course!).

mashed bananasegg and bananassoy milkmixing the liquid with the dry ingredients

in case you’re not a feeling like a pancake pro, there are four important things to do when frying pancakes (i’m stealing these tips from mike – he’s the one who handles the frying of pancakes in our home, because i’ve been known to violate the first three). 1. temperature: the pan should be hot enough to sizzle when the batter is poured into the pan, but not hot enough for the pancakes to burn. keep the heat on medium! 2. avoid sticking: grease the pan well. we like using real butter, or coconut oil, which adds a bit of a tropical flair to these pancakes. fake butter seems to make the pancakes stick. 3. be patient: do not, i repeat DO NOT, press the pancakes down with the back of your spatula. 4. enjoy the process, even if they burn or don’t flip well, they’ll still be delicious!

in the pancooking

one year ago: hummus

delish!

banana pancakes

yields approx 12 small pancakes

  • 1/2c whole wheat flour
  • 1T brown sugar
  • 1t baking powder
  • 1/4t salt
  • 1/2t cinnamon
  • 1/2c mashed banana (about 2)
  • 1 egg
  • 1/2c (soy) milk
  • butter or coconut oil to fry them in
  • syrup and jam, optional
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  1. heat a large frying pan on the stove over medium heat
  2. mix the flour, sugar, baking powder, salt, and cinnamon in a bowl
  3. in another bowl, mash the bananas, then whisk in the egg, then the (soy) milk
  4. mix the liquid ingredients into the dry, just mixing until combined
  5. put a generous amount of butter or coconut oil into the pan, then use a spoon or an ice cream scoop to place small amounts of the batter into the pan
  6. allow to cook for 3-5 minutes, until large bubbles are forming in the middle of the pancakes, and the edges are turning golden
  7. flip the pancakes, and allow to cook for a few more minutes on the other side, until brown
  8. either serve immediately, or keep them warm in the oven while the rest bake
  9. serve with maple syrup and/or jam, and enjoy!

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