We love bananas in this house. We eat them for breakfast, a quick on-the-go snack, my pregnancy snack with peanut butter and chocolate chips, and of course we use them for baking. So we always have a large bunch of them in the kitchen, ready to be eaten, at all stages of ripeness.
Zara has rejected a lot of food this week because she is experiencing some serious teething pain. She’s been rocking just four teeth for several months now, and finally the next two are ready to poke through, but she is not happy about the process right now. Even her favorite foods are being pushed away this week. So this morning I decided to see how she would do with banana pancakes, and she gobbled them up! Score!
This recipe makes about 8-10 pancakes, depending on how big you make them. It was the perfect amount for Hayden, Zara, me and a few extra bites for Floyd. I used almond milk today and it was delicious!
1 cup flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
Combine flour, sugar, baking powder and salt in large bowl. In a separate bowl, mix together the mashed bananas, egg, milk and vegetable oil.
Pour the banana mixture into the flour mixture and stir. Batter will be slightly lumpy.
Spray a griddle or frying pan with no stick cooking spray and heat on medium to medium high heat. I use my beloved cast-iron griddle and set the heat to 350 degrees. Pour the batter onto the griddle, using your desired amount for each pancake size. Cook until pancakes are golden brown on both sides.
Serve hot with a little bit of butter and syrup or peanut butter! Yum! These were a hit with the 1-year-old and the 12-year old. And the 34-year-old. And the dog. 🙂
This was our view of the living room while we were eating breakfast. All three pets lounging in the early spring sunlight coming in the window. They inspired us to then go play outside at the park and enjoy this sunshine!