With the creamy texture and delicious flavor of bananas, these pancakes are stunningly good. You will be seriously popular if you feed these to your family or friends. Another plus: this is a great way to get rid of mushy bananas (that doesn’t involve making banana bread).

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Name: Banana Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 cups All purpose flour; 1/4 cup Brown sugar; 2 tsp Baking powder; 1 tsp Baking soda; 1 tsp Salt; 2 Bananas; 2 Eggs; 1/2 cup Butter; 1 cup Maple Syrup

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INGREDIENTS

2 cups All purpose flour
1/4 cup Brown sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 Bananas
2 Eggs
1/2 cup Butter
1 cup Maple Syrup

Servings

INSTRUCTIONS

In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon.

In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then

mix. Add the dry mixture from the other bowl into the second bowl.

Gently stir it with a spoon until everything just comes together. Tender pancakes come from not over-mixing the batter. If there

are still a few pockets of flour, don’t worry about it. Let the mixture sit for 10 to 15 minutes.

Place a non-stick or cast-iron pan on medium heat. Once it’s hot, melt a small amount of butter, about ½ teaspoon, then ladle some pancake batter into the center of the pan. You can make your pancakes as large or small as you like. A normal amount is about

1/4 to 1/3 cup of batter.

If it’s your first time making pancakes, make them smaller: they’ll be easier to flip. As soon as the batter is in the pan, place 3 to 4 banana

slices atop of the uncooked side of the pancake. Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over.

Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter.

Serve hot, with butter and syrup

NOTES

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Banana Pancakes

2 cups All purpose flour
1/4 cup Brown sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 Bananas
2 Eggs
1/2 cup Butter
1 cup Maple Syrup

In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon.

In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then
mix. Add the dry mixture from the other bowl into the second bowl.

Gently stir it with a spoon until everything just comes together. Tender pancakes come from not over-mixing the batter. If there
are still a few pockets of flour, don’t worry about it. Let the mixture sit for 10 to 15 minutes.

If it’s your first time making pancakes, make them smaller: they’ll be easier to flip. As soon as the batter is in the pan, place 3 to 4 banana
slices atop of the uncooked side of the pancake. Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over.

Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter.

Serve hot, with butter and syrup

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 12 Servings

Calories: 360
Calories from Fat: 212 (59%)

Amt Per Serving		% DV

	Total Fat 23.6g	31 %
	Saturated Fat 14.8g	74 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1g
Cholesterol 62.4mg		19 %
Sodium 207.8mg		7 %
Potassium 164mg		4 %
Total Carbohydrate 35.1g		10 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 34g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 360

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