I love to make these banana pancakes for Sunday brunch. I usually have to double the recipe because my family gobbles them up so quickly.
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 egg, beaten
1 cup milk
1 teaspoon vanilla extract
2 tablespoons melted butter
2 ripe bananas, mashed
1/2 cup chopped walnuts or pecans (optional)
Combine flour, white sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vanilla, butter and bananas. Stir flour mixture into banana mixture; pancake batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the banana batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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