One of the things that I always try to do on the weekend is to have family breakfast.
I think family meals are so important. I make sure that my family eats dinner together, at the dinner table, every night. Since everyone is home on the weekend, I try to get everyone around the table for breakfast as well.
I lure them in with delectable delights like cinnamon rolls, french toast, eggs and bacon or my banana bread pancakes!
I absolutely love these Banana Bread Pancakes. They are easy to make and taste just like fresh banana bread. The best part? My kids eat these pancakes without syrup! I love that they are sweet enough so that you don’t need any extra sweetness! They are, however, delicious with maple syrup too!
Here are the ingredients:
Then add your dry ingredients and melted butter.
Mix to combine. It will be pretty sticky. Then slowly add your milk while stirring. Only mix until combined, you don’t want to over mix the batter.
Ladle the batter into a preheated skillet that is over medium-low heat. I use a non stick skillet but I also spray it with cooking spray to prevent any sticking. I also use a smaller serving ladle.
Standard pancake rules apply. Watch for the bubbles around the edge of the pancakes, gently check the bottom for golden brown deliciousness and then flip!
Banana Bread Pancakes
makes 9-10 pancakes
2 ripe bananas
1 tbs of granulated sugar
1/2 tbs of honey
1 tsp of pure vanilla extract
1 tsp baking powder
1 tsp baking soda
1 pinch of salt
3/4 cup of AP flour
3/4 cup of skim milk
2 tbs of unsalted butter
Preheat a skillet over medium-low heat and grease with cooking spray or butter.
Peel bananas and mash them into a medium/large mixing bowl. Add egg, sugar, honey and vanilla. Mix until combined.
Add your dry ingredients and melted butter into your banana mixture. Stir gently until combined and sticky. Slowly pour in the milk while stirring. Stir only until combined, you don’t want to over mix the batter.
Drop batter into skillet. I use a ladle which is probably equal to about 1/4 cup.
Watch for the bubbles on the outer edge of the pancakes. When these begin to appear, gently check the bottom of the pancake for golden brown deliciousness. When you see the golden brown deliciousness, flip the pancakes. Cook for another couple of minutes and then plate.
*I would love to see how this recipe works using substitutes such as Whole wheat flour, Soy milk, Almond milk, egg substitute, etc.
If you try the recipe with substitutes please comment about how they turned out or contact me and let me know!