Banana Pancakes

Banana pancakes are a great weekend breakfast option. This recipe uses overripe bananas to make sweet, light, and fluffy pancakes with cinnamon and vanilla undertones.

Ingredients :

• 2 cups (250g) all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 1/4 cup ripe bananas, mashed (3 small or 2 large bananas)

• 2 large eggs

• 1 cup buttermilk

• 1/3 cup whole milk

• 1/4 cup vegetable or canola oil

• 1 teaspoon vanilla extract

• Cooking spray

STEPS :

     1. Combine the dry ingredients :

Mix the flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl.

     2. Combine the wet ingredients :

In a large mixing basin, combine the mashed bananas and eggs. Mix in the buttermilk, whole milk, oil, and vanilla extract until everything is well blended.

     3. Make the batter :

Whisk the dry ingredients into the liquid ingredients until everything is just incorporated in a homogeneous batter. It is fine if your batter has little lumps; do not overmix.

     4. Cook the pancakes :

Medium-low heat a big nonstick skillet or griddle. Cooking spray should be used.

Fill the skillet with 1/3 cup of the batter. Depending on the size of your pan or griddle, repeat to produce 2 to 4 pancakes without their sides touching. Heat until bubbles develop on the surface of the pancake and the edges look to be cooked, about 3 minutes. Cook until the opposite side is golden brown and heated through, about 2 minutes. Place the cooked pancakes on a dish to serve.

Repeat (greasing the pan each time) until all of the batter is gone.

     5. Serve :

Warm pancakes with your choice of toppings, such as butter, maple syrup, and banana slices.

Leftover banana pancakes can be frozen for up to 3 months in an airtight container. Warm up in the microwave for one minute on high. If they aren't warm enough after 1 minute, microwave in 30-second increments until they are.

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