When I was younger, breakfast foods did not excite me at all. I thought pancakes were mediocore, waffles just okay, and sausage links were disgusting. Luckily, I’ve matured – at least in food variety – except for the greasy sausage links. Although I’ve learned over the years some sausage is yummy, and I have a sausage and peppers recipe to post thanks to a kind care package from a Cleveland neighbor. Those mystery meat little black things? Still not interested…
These pancakes were a wonderful and delicious way to use up some ripe bananas instead of the traditional banana bread. Next time I may even try them with macadamia nuts or even a little coconut.
- 1 1/4 cups all-purpose flour (I added an additional 1/4 cup as I had some honker-sized bananas!)
- 1 Tbsp. granulated sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg, beaten
- 1 cup milk
- 2 Tbsp. vegetable oil
- 2 ripe bananas, mashed
- 1/2 tsp. pure vanilla extract
Combine the dry ingredients – flour, sugar, baking powder, and salt in a bowl. In a different bowl (one large enough to have the flour mixed into it), mix together egg, milk, oil, bananas, and vanilla.
Add the flour mixture into banana mixture, and stir until just combined. The batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium to medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until pancakes are golden brown on both sides, and serve while warm.