Somehow, I always have bananas in my freezer. This recipe from Allrecipes.com, with the addition of cinnamon, is a perfect use for them and makes a dozen moist and fluffy pancakes, perfect for soaking up maple syrup. A dozen pancakes is a lot for one or two people. I like to make them on a Sunday morning, eat my fill and store the rest for the week. They keep well and make for an easy breakfast heated up in a toaster.

Banana Pancakes

2014-06-21 15:13:19

Yields 12

Fluffy banana pancakes, great to make ahead and freeze for a week's worth of breakfast.

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 1 cup all-purpose flour
2. 1 tbsp white sugar
3. 2 tsp baking powder
4. 1/4 tsp salt
5. 1 tsp ground cinnamon
6. 1 egg
7. 1 cup milk (we used lactose free milk for the BF who's lactose sensitive)
8. 2 tbsps vegetable oil
9. 2 bananas
10. 1 tbsp butter to cook with

Instructions

1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
2. In separate bowl or plate, mash the bananas.
3. In another bowl whisk the egg and add in the milk, oil and mashed bananas.
4. Add the wet ingredients to the dry ones and mix them all together into a wet batter.
5. Keep your pan at medium heat, adding a small pat of butter between each set of pancakes.
6. Ladle the batter into the pan, ~1/4 of a cup for each scoop and cook until bubbles start forming. Flip the pancake and cook until the pancake rises and both sides are golden.

Adapted from allrecipes.com

Adapted from allrecipes.com

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble your ingredients

Combine the dry ingredients

Mash the bananas and whisk the egg

Add oil to the whisked egg

Add the milk

Add mashed bananas and whisk together

Add the wet ingredients to the dry ones and whip together into a batter

Heat the pan on medium, add butter and ladle the batter into the pan