Yummy banana pancakes

banana pancakes

I just looked back at recent posts, and it has been a long time since I wrote anything focused on cooking, or the “goodness” portion of this blog’s theme.

Well, this morning’s breakfast is worth a post.

For some reason, I have been craving pancakes. But since it feels like I have been eating a lot of bread the last while, I wanted to try something a little lighter.  I recently saw a promo for banana pancakes that simply combined banana and eggs, so I thought I would give them a try.

They were delightful. Light yet tasty, and will fit the bill for those eating gluten-free diets. They will also serve in a pinch if you don’t have flour, or a box of pancake mix.

There are a couple of keys to making them work. First, over-ripe bananas. I suppose you could try them with regular bananas, but to me, it was great to work with the consistency of a mushy banana – the same as making banana bread or muffins. For each person, you will need one banana and two eggs.

All you need – eggs and bananas

Mash the bananas in a bowl. Since there were two of us, I mashed two bananas, and then added four eggs. Second key – stick to the two eggs per one banana ratio, as the eggs are the binding agent for your bananas.

Mash the bananas
Add the eggs – two eggs for every one banana
The batter, ready for the griddle

I just used a fork, but you could use a mixer. Even though the consistency was a little lumpy with the bananas, the pancakes did not seem lumpy. It all works out, just like banana bread!

Once everything is mashed and blended, heat the griddle or frying pan. Get it good and hot, just like with regular pancakes.

Final key – make the cakes small. They are not as easy to flip as regular pancakes, so smaller ones are better.

Keep the cakes small

Pour the batter into the griddle, keeping the cakes small, and keep an eye on them. They don’t bubble like pancakes, so you will need to watch, and lightly lift the edge with a flipper to check on them.

The first side cooking

Flip them over, let the other side cook. They brown like regular pancakes.

I had some trouble flipping one of these!
The finished product!

We tried them two ways – with butter and maple syrup, just like regular pancakes, and with peanut butter spread on top and rolled up. But I think I liked them best just served like a pancake. Try rolling brown sugar in them, top them with more fruit, whipped cream, use your imagination. But enjoy, they are tasty.

I won’t bother with a printable version – one banana, two eggs, and keep them small!

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