Recipe by TINKERTHINKER
"This is an easy recipe that calls for ingredients you probably already have. Kids love them!"
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sifted all-purpose flour
ripe bananas, mashed
ripe banana, sliced
maple syrup, warmed - or to taste
Nice texture and banana flavor, it made for a wonderful breakfast. Thanks for sharing!
Making this the first time, the batter was really too liquidy. I had to start over. The second time, I cut out two eggs and threw the remaining egg in my blender with the milk, vegetable oil and the two overripe bananas and pureed them until they were uniform. I poured the wet ingredients into a mixing bowl, then folded in the dry ingredients (cutting back the baking powder to two teaspoons instead of two tablespoons) and the chopped banana. Second time around, I had a much better result. The pancakes were good but noone really liked the banana chunks. I would make these again with my changes and omit the chopped banana.
I followed the recipe exactly and these never solidified into pancakes. Then I tried sauteeing them and putting syrup on them, but they tasted of baking powder. I think perhaps there was way too much baking powder in the recipe. Was very disappointed.
I never ever thought of banana pancakes!
I really likes these pancakes, but I tweaked them a bit. I used two tablespoons of baking powder and used melted margarine instead of oil. I also swirled in a cinnamon streusel mixture. So good though, very fluffy!
Way too much baking powder in this recipe. Needs to be cut down to 1-2 TBSP. 3 TBSP for 1 cup of flour is overpowering.
Substituted the all-purpose flour for a gluten-free blend, & the milk for almond milk, & added a scoop of protein powder. The result? Gluten-free Dairy-free Protein-packed Yummy banana pancakes.
So easy and fluffy! My kids like them with the sliced bananas and chocolate chips on top. Winner!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Pancakes the Easy Way
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
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