Pantry Challenged: BANANA PANCAKES

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I’ve been freezing banana slices by the bagfuls since my family first isolated. The perfect frozen snack on it’s own, a recipe for family fun (see my Frozen Banana Treats) and (when thawed and mashed) the star ingredient for the fluffiest, most delicious pancakes shown below. Enjoy!

Banana Pancakes

Makes about 8 medium size pancakes

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Ingredients

1 1/4 cups flour

2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large, ripe banana, mashed

1 to 1 1/4 cups buttermilk (can sub with regular milk)

1 egg

3 tablespoons melted butter (you can sub with oil)

1 teaspoon vanilla (omit if you don’t have)

Top with your fave maple syrup, jam, honey, sliced bananas, or nuts

Directions

In medium bowl, mix flour, sugar, baking powder and salt until combined.

In a large bowl, mix mashed banana, buttermilk, egg, melted butter and vanilla.

Add the flour mixture to the wet and mix just until combined. Adjust with a splash more buttermilk if necessary. Batter should be somewhat thick and lumpy.

On medium heat, melt a pat of butter or oil on a griddle or non-stick pan.

Spoon batter (about 1/4 cup each) onto hot griddle. When tiny bubbles start to appear on top of pancakes, flip and cook other side until golden brown on each side.

Serve hot with toppings of your choice.