We are a family of pancake junkies. Our favorite is the classic buttermilk pancake. Tinker Bell likes a few mini chocolate chips dropped on each pancake while baking, while the Goose likes blueberries. My Bubba loves to absolutely drown his pancakes, while I like mine with just a touch of syrup. But we also love banana pancakes. The great thing about this recipe is that you can substitute any type of flour you want and it doesn't change the result. One weekends I might feel indulgent and use all-purpose flour, but during the week (before school) I only use whole wheat or whole wheat pastry flours. The whole wheat helps to keep the munchkins bellies full until lunch.
1 cup flour (your choice)
1 1/2 T sugar
2 tsp baking powder
pinch of salt
1 egg, beaten
1 cup milk (any type)
2 T oil
2 ripe bananas, mashed
1 tsp vanilla
1-2 tsp cinnamon (add to your taste)
I usually use two small or medium bananas. If your bananas are particularly large, just use one or one and a half. Too much banana can make the pancake mushy and unpleasant. You want them very ripe, the darker the sweeter. I usually use a darker banana than the ones in the picture. Did you know that if you ripen a banana to just the way you like it and then stick it in the fridge it won't ripen any more for almost two weeks? The peeling will turn black immediately, but the banana itself stays perfect. Bananas ripen so quickly here in the Florida heat that this little tidbit has saved us money. (Did you know that chickens LOVE bananas? It's our girls favorite treat!)
I use my mixer to mash the bananas. I prefer the pancakes without banana lumps, but if you like them you can certainly leave big lumps and it won't hurt the finished pancake.
Add the beaten egg, milk, oil, and vanilla to the mashed bananas. This new Smart Balance oil is great stuff. A blend of canola, olive, and soy oils. (That's an Eragon egg. Such a sweet girl to help us out with our pancakes.)
This time around I used one cup of whole wheat pastry flour. It's a bit smoother than regular whole wheat. Add the flour of your choice, sugar, baking powder, salt, and cinnamon to the banana/milk mixture.
The batter will be slightly lumpy. Do not overmix! Pancakes get tough with too much mixing.
I use a 1/3 cup for each pancake. Lightly grease your griddle and bake the pancakes over medium high heat, about 350 if you have an electric griddle. When your pancakes just start to look done around the edges and the bubbles have begun to pop, flip them. (Only flip once.) After the flip I go ahead and butter them while they are still cooking. The butter melts right down into the pancake and ooooo baby!