BANANA PANCAKES
These
banana pancakes are light, fluffy and loaded with plenty of banana flavor.
Serve them for breakfast or brunch, and be sure to make extra to save in the
freezer!
Course Breakfast
Cuisine American
Keyword banana
pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total
Time 30 minutes
Calories 195 kcal
Author Dinner
at the Zoo
Ingredients
·
1 cup all-purpose
flour
·
2 tablespoons sugar
·
2 teaspoons baking
powder
·
1/4 teaspoon salt
·
1 egg
·
1 cup milk (I
use 1%)
·
1 teaspoon pure
vanilla extract
·
2 tablespoons vegetable
oil
·
2 ripe
bananas mashed
·
2 teaspoons butter
·
sliced
bananas and maple syrup for serving
Instructions
1. In a large bowl mix together the flour,
sugar, baking powder and salt.
2. Add the egg, milk, vanilla, oil and bananas;
stir until thoroughly combined (batter may be slightly lumpy).
3. Melt the butter on a non stick griddle over
medium heat.
4. Pour 1/4 cup sized pancakes onto the
griddle. Cook until bubbles cover surface, 2 to 3 minutes. Flip, and cook until
bottom is golden, about 1-2 minutes more.
5. Serve immediately and top with maple syrup
and banana slices if desired.
Recipe
Notes
Make Ahead: Sometimes when
I make pancakes or waffles I mix up an extra batch of the dry ingredients and
keep it in a labeled bag. That way, the next time I want to make pancakes all I
have to do is add the wet ingredients and I'm done.
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