Again with the bananas! We just can't eat them fast enough, so I end up having to find ways to use very ripe bananas in baked items. This morning, I experimented by throwing a smashed banana into my pancake batter and voila! If you're looking for a way to switch up Sunday morning breakfast, I definitely recommend this. They have a lot of natural sweetness, but aren't too sugary.
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 large ripe banana, mashed
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 chopped pecans (or walnuts)
- Combine flour, white sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, mix together egg, milk, vegetable oil, and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy. Stir in chopped nuts.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.