The crazy thing? It wasn’t like we were eating pancakes and bacon every day. Heck! Even every weekend. So here we are now, still not eating pancakes every day, or often. When we do it’s usually because I have bananas that have over-ripened and need to be used.
This Banana Pancake recipe is my go to. The addition of cinnamon and nutmeg are reminiscent of banana bread. Top with fresh bananas, strawberries, walnuts, honey, syrup, powdered sugar. Whatever you do don’t forget the BUTTER! I hope you enjoy these pancakes as much as my family does.
- 1 1/2 C All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 TBSP Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 2 large eggs
- 1 tsp vanilla
- 1 1/8 C Milk (your choice – I used unsweetened vanilla almond milk)
- 2 Medium Ripe Bananas (or 1 large)
- In large bowl, mix flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Mash bananas in medium bowl, add eggs and vanilla. Mix with fork. Stir in milk.
- Combine banana mixture with dry ingredients. Fold together until just combined. Batter should be thick and lumpy.
- Set Griddle or pan to medium heat, until hot. Add oil and a little bit of butter (FLAVOR) and swirl. Drop 1/4 cup, keeping pancakes at least an inch apart. When bubbles appear and underside is golden brown, flip and cook for another 1-2 minutes.
- Transfer to a plate to keep warm (I use my oven) Serve warm with real maple syrup, powdered sugar, butter, fresh berries, walnuts, banana slices…whatever your heart & stomach desire.
These are freezer friendly. The recipe can easily be doubled for a quick breakfast throughout the week. Cool on a tray lined with parchment paper, and portion into individual bags. Or to freeze, wrap in parchment and foil. Reheat in microwave or toaster oven.
If you try this recipe let me know. If you love it, share it with friends. Food should be enjoyed. Remember…ALL FOODS FIT!