Banana Pancakes

Banana Pancakes

 

Servings: 12 pancakes

Ingredients

• 1 1/4 cups (295ml) milk
• 1 Tbsp (15 ml) lemon juice or plain vinegar
• 1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
• 2 Tbsp (24g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp (heaping) salt
• 3 Tbsp (42g) melted butter
• 2 large eggs
• 1 1/4 cups (310g) mashed overripe bananas

Instructions

1. In a medium mixing bowl whisk together milk and lemon or vinegar, let rest 3 minutes.
2. Preheat an electric griddle or large non-stick skillet over medium-high heat.
3. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of mixture, set aside.
4. To milk mixture add eggs, melted butter, and mashed bananas and mix to combined.
5. Pour milk mixture into center of flour mixture. Whisk just until combined, batter will be lumpy and that's good (that means it's not over-mixed).
6. Scoop batter at 1/3 cup at a time and pour onto lightly greased griddle. If batter is thick you can spread round out slightly using bottom of the measuring cup.
7. Cook until bubbles begin to appear on the top surface and bottom is golden brown. Flip and continue to cook until opposite side is golden brown. Transfer to a cooling rack (if needed you can keep warm in a 200 degree oven, though they are fluffiest served just after cooking).
8. Serve warm with toppings of choice.

Recipe Notes

• Buttermilk may be substituted for milk and lemon.

Mix in or toppings ideas, try adding:

• Mini chocolate chips
• Add 1 tsp cinnamon to batter
• Chopped pecans, walnuts or macadamia nuts
• Shredded coconut
• Finish with coconut syrup, buttermilk syrup or maple syrup

Additional mix-ins and toppings not included in nutrition estimate.