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
- 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
- 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!