Best Banana Pancakes

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I love pancakes. Actually, I love all breakfast food. I’ve said that before. Breakfast is by far my favourite meal of the day. Especially on the weekends, when there is extra time for cooking or going out to eat. When I make breakfast at home, I usually try to keep it pretty healthy; whole wheat flour, flax, no sugar, etc. etc. But in all reality, nothing beats plain ol’ banana pancakes (maybe not the best descriptor… these are anything but plain!) They are worth every single bite.

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These pancakes are a classic. They are tried and true, and I can guarantee everyone will want seconds. They are perfectly moist with just enough banana flavour, they are light and fluffy on the inside, a little crisp on the outside, and every other thing that pancakes are meant to be.

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I like mine best served with a big pat of butter, a good amount of maple syrup, and some fresh sliced bananas – I did warn you this wasn’t a particularly healthy one!

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Best Banana Pancakes:

Adapted from Once Upon A Chef

Makes 12 Pancakes  

1.5 cups All Purpose Flour

2 tbsp White Sugar

2.5 tsp Baking Powder

1/2 tsp Salt

2 large, very ripe Bananas

2 large Eggs

1 cup plus 2 tbsp 2% Milk

1 tsp Vanilla

3 tbsp Butter, melted + another small pat

1 tsp Vegetable Oil

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another medium bowl, mash the bananas with a fork. Whisk in the eggs, and then add the milk and vanilla and whisk until well combined. Pour the banana and then the melted butter into the flour mixture. Gently, fold the batter with a rubber spatula until just combined – do not over mix. Let the batter sit for 5 – 10 minutes before cooking.

3. Set a griddle or non-stick pan over medium heat. Add vegetable oil and the small pat of butter to the pan and spread it around. Drop the batter by the 1/4 cup onto the cooking surface, about 2 inches apart. Cook until small bubbles start to appear in the batter and the underside is golden, about 3 minutes. Flip the pancakes, and cook until the underside is golden, about 2 minutes. Transfer cooked pancakes to a plate, placing in the oven at the lowest temperature if you like.

4. Repeat this process, adding more oil/butter to the griddle as necessary, until the batter is all used up.

5. Serve topped with fresh sliced bananas, a pat of butter, and real maple syrup. Enjoy!

 

 

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