Banana Pancakes
Turn those overripe bananas into delicious and easy to make banana pancakes! Great for breakfast, lunches, and freezer meals!
Ingredients
- 1 1/2 cups fresh milled wheat flour or all-purpose flour
- 2 tbsp sugar (eliminate if using sweetened applesauce)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 small over-ripe banana, mashed
- 2 large eggs
- 1 cup milk or buttermilk
- 1/2 tsp vanilla
- 3 tbsp butter, melted or applesauce
Instructions
- Combine all ingredients except flour, mix well. I use a blender or a food processor. Small chunks of banana are okay.
- Add flour, mix until just combined.
- Heat griddle, cast iron pan, or non-stick pan over medium heat until hot. Grease with butter or oil. Pour 1/4 cup batter onto griddle, more or less depending on size of pancakes desired.
- When pancakes start to look dry around edges and bubbles begin to pop, flip. Check on underside after 1-2 minutes. Once golden, remove to serving plate and continue with remaining batter.
- Serve with maple syrup, bananas, nuts, or any other desired toppings.
Notes
To freeze: once cooked, place pancakes on single layer on cookie tray/sheet pan. Freeze for 1 hour. Take frozen pancakes and place in labeled freezer bag. Repeat as necessary until all pancakes are frozen.
This prevents pancakes from sticking together, therefore you can remove as many as needed when you want to thaw.