I’m a craves-waffles-at-midnight kind of breakfast food person. I absolutely love it.
While we grew up, my mom always felt guilty for working, and made a point of waking up early to ensure we ate a hot breakfast before she left to teach school (later realizing our friends’ stay-at-home-moms mostly slept in and fed their kids cereal.) I believe my love of all things breakfast stems from these early childhood memories (coupled with my insane morning person tendencies.)
The calm, rainy Saturday us Kentuckians experienced this past weekend simply screamed Jack Johnson mellow acoustics, inspiring me to venture into the world of banana pancakes for the first time.
Boy oh boy, am I glad I did. So glad in fact, I’m sharing the recipe with you in case you’ve had similar depravity from banana pancakes in your life. I’m hooked.
- 1 cup All-Purpose Wheat Flour
- 2 tsp Baking Powder
- 1 tsp Cinnamon (like, a teaspoon plus a pinch -I love Cinnamon.)
- 1/4 tsp Salt
- 1 tbsp White Granulated Sugar
- 2 Bananas (mashed)
- 1 Egg
- 1 cup Milk
- 3/4 tsp Vanilla
- 2 tbsp Vegetable Oil
- Whisk together dry ingredients in a small bowl (flour, baking powder, cinnamon, salt, sugar).
- Whisk together wet ingredients in a medium bowl (mashed bananas, egg, milk, vanilla, vegetable oil).
- Stir dry flour mixture slowly into wet banana mixture (batter will be lumpy).
- Pour roughly 1/2 cup of batter onto heated griddle, cooking both sides until golden brown. (Yields 6 pancakes.)
(Slightly tweaked from this easy recipe on My Baking Addiction to fit our personal tastes.)
As shown above, we garnished ours with creamy peanut butter, walnuts, and maple syrup. Yum.
Let me know how yours turn out, and what other toppings you like to use! Comment below or by clicking on the little thought bubble up near the title.