Banana Pancakes
Servings: 8 pancakes
- 1¼ cup (185 grams) all-purpose flour
- 2 over-ripe bananas best if skin has dark spots
- ½ cup (120 grams) milk any, we use almond milk
- ½ cup (120 grams) water
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 teaspoons baking powder add 1 more teaspoon for extra tall banana pancakes
Optional Toppings
- sliced banana
- butter or dairy-free butter
- In a mixing bowl, mash 2 over-ripe bananas with a fork. Add ½ cup water, ½ cup milk, and 1 teaspoon vanilla extract and mix.Add 1¼ cup all-purpose flour, ¼ teaspoon salt, and 2 teaspoons baking powder and whisk until combined without over-mixing. Some lumps are ok.
- Let batter rest for 5 minutes. In the meantime warm up a non-stick pan. Brush pan with vegetable oil.When pan is hot, set heat to medium-low and scoop the batter into the pan. Cook for about 1½ minutes or until the edge of the pancakes start to dry and the bottom is golden brown.We use 1/4 cup measuring cup to scoop the batter.Gently turn pancakes with a spatula and cook for 1 more minute.
- Serve with sliced banana, maple syrup, and butter.
