We never seem to finish all of the bananas I buy before they start to turn brown on the outsides. I for one, don’t eat uncooked banana because it upsets my stomach, but the girls go through different stages of “banana love” and Jim usually takes his own bananas into the office with him. So, I like to throw them into smoothies or bake with them before they go totally bad.
This was a great treat on Sunday morning and a different way to use up some overripe bananas. The girls loved these and they ate some as a snack the following day without any maple syrup at all. I used half white whole wheat for these and they turned out really well – although I have found that they aren’t quite as light and fluffy as when you use the AP flour. Still, REALLY good and lots of flavor not all that dissimilar to banana bread – now who wouldn’t like that??
My last bit about pancakes or waffles is to use a good syrup or sauce with them. We always have good maple syrup but if you want pancakes a lot using real maple syrup can be really expensive. So, when I don’t have he real maple I might make this Buttermilk Syrup or this sauce from Barefeet in the Kitchen is fabulous as well. There are so many better options out there besides “fake” maple syrup. We even will melt a little bit of jelly and pour that over pancakes or waffles.
- ½ cup AP Flour
- ½ cup white whole wheat flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tsp vanilla extract
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons olive oil
- 2 ripe bananas, mashed
- ½ tsp cinnamon
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, olive oil, vanilla and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.