I was craving pancakes, and what better breakfast for a lazy Sunday morning? We had a few brown-spotted bananas on the counter, so I decided to add those in too. I liked the banana flavour in the pancakes - it tasted like banana bread, especially once smothered in butter & maple syrup.
- 1 1/2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 3/4 cup mashed bananas (2 medium-sized bananas)
- 1 egg
- 1/2 tsp vanilla
- 3 tbsp melted coconut oil
- 1 1/2 - 1 3/4 cup milk (to desired batter consistency)
Stir the dry ingredients together in a large mixing bowl. Mash the bananas in a smaller bowl, then stir the egg, vanilla, milk and melted butter in. Add the banana mixture to the dry ingredients and stir to mix. If the batter looks too thick add more milk. I like my batter thick enough that it makes dense pancakes, but not so thick that that the batter doesn't spread out at all on the pan.
Heat a large frying pan or skillet over medium-high heat. It's the correct temperature when a few drops of water sprinkled into the pan keep their shape for a few seconds before evaporating. If the temperature is too low the water drops will spread out. If the temperature is too high the water drops will sizzle away immediately.
I used about a tablespoon of coconut oil to cook my pancakes in, but you can also use some vegetable oil or a bit of butter (just be careful not to burn it). Pour a ladleful of batter into the heated pan. Cook the pancakes until the surface is full of bubbles and the sides are no longer glossy, then flip them over and continue cooking until the bottom is also lightly browned.
Serve them up while they're hot with a smear of butter and a drizzle of syrup. Yum.
I love a nice cup of coffee along with Sunday breakfast. This cute mug was a souvenir from Harrods in London - it makes me smile every time I use it.