Reviewed: Jun. 14, 2013

My family loved this one, but I will add that a little cinnamon and vanilla really spruce it up

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Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

Reviewed: Jun. 8, 2013

These are gross! Pancakes aren't supposed to be mush on the inside. There is something very wrong with this recipe. I will NEVER make it again. I read another review that said the same thing happened to them so I know it is not just me! Gag. I can't believe this has good reviews!

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ohsewnostalgic

Cooking Level: Intermediate

Home Town: Mena, Arkansas, USA

Living In: Bryant, Arkansas, USA

Reviewed: Jun. 5, 2013

Good basic recipe, tasted fine as is. Didnt use completly mashed bananas, but roughly mashed defrosted ones. Will make again

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MMS1115

Cooking Level: Intermediate

Home Town: Colma, California, USA

Living In: Alkmaar, Noord-Holland, Netherlands

Reviewed: May 25, 2013

I made these this morning for my boyfriend and I. He's picky and didn't even want to try them, he did and loved them! I toasted some old-fashioned oatmeal in a frying pan on the stove and added about 1/2 a cup to the recipe. I also toasted 1/2 cup of pecans, chopped them up in my food processor very fine and added those. These are delicious!

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Joanna

Cooking Level: Expert

Home Town: Milton, Washington, USA

Living In: Dickinson, North Dakota, USA

Reviewed: May 19, 2013

these are great! normally I am not even a fan of banana pancakes. I used rice bran oil and served them with a pina colada foam! very quick & easy to make.

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Tapra

Reviewed: May 12, 2013

Very gummy nasty texture. Cooked until it was almost burnt and it's still gummy.

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Sashat06

Reviewed: May 5, 2013

We make often banana bread as a use for our over-ripe bananas. This was a great alternative! When bananas get over-ripe, simply put them in the freezer. When you are ready to use them, microwave for 60-90 seconds. Open one end and squeeze the banana out of the peel into your recipe. I put everything into my food processor, which is perfect for pouring the batter out into the pan. Also, doubled the batch and put the extras into the refrigerator. Kids will heat and eat them for breakfast all week and even grab one with peanut butter on the go.

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RhondaS

Reviewed: May 3, 2013

We have a dairy-allergic daughter, so we substituted a can of coconut milk for the 1 cup of milk listed. They are (I dare say) even MORE fabulous with this substitution! Makes a great-tasting pancake that is very light and sweet.

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CheesyCarlee

Cooking Level: Intermediate

Reviewed: Apr. 28, 2013

Great recipe. Took other raters' suggestions and used only 1 banana, and added some vanilla bean paste. Produced a delicate, crispy pancake that was enjoyed by the entire family.

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ltsstyeh

Reviewed: Apr. 27, 2013

After reading some of the reviewers' comments that the pancakes were burnt on the outside and mushy in the center, I made a few changes to the recipe. I increased the sugar to 1/4 cup (we like a sweeter pancake), added 1/2 teaspoon of baking soda in addition to the 2 t baking powder, decreased the milk to 1/2 cup, decreased the oil to 1 tablespoon, added a dash of cinnamon, and also added chocolate chips. My batter scoops were about the size of a 1/4 cup, and this made about 16 pancakes. Made them for my 7-year-old my son and his friend for breakfast after a sleepover, and they both loved them and demolished half the platter. My son's friend requested I share the recipe with his mom so she can make them! Definitely a keeper recipe!

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