Banana Pancakes – Two Ways

It’s the weekend. Which means it’s time for banana pancakes. I love banana anything: banana bread, banana muffins, banana pudding, and especially banana pancakes. The nice thing about pancakes is that you can add whatever toppings you like depending on your taste buds. I make these with pecans and a dash of cinnamon for my pancake-hating husband, and he will gobble them down. Personally, I much prefer chocolate chips in my pancakes.

Banana Pancakes – Two Ways

Servings: 2-3

Ingredients:

• 1 small ripe banana
• 1/2 cup milk of choice
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon melted butter
• 1/4 teaspoon salt
• 1 tablespoon Morena sugar
• 3/4 cup + 2 tablespoons all purpose flour
• 1 1/2 teaspoons baking powder
• Chocolate chips or pecans

Instructions:

• Heat a griddle or non-stick pan over medium heat. Add in 1-2 teaspoons of butter until pan is mostly coated.
• Mash banana with a fork or potato masher. Add in melted butter and stir to combine. Whisk in egg, milk of choice, sugar, salt, and vanilla extract. Fold in flour and baking powder.
• Drop batter onto heated greased pan. After 20-30 seconds once batter has settled, add pecans or chocolate chips. Once you see small bubbles forming and one side of the pancake has started to brown, flip with a spatula.
• I usually cook the chocolate chip pancakes first, then stir a dash of cinnamon into the remaining batter before cooking the pecan pancakes. Enjoy!
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