Banana Pancakes = Bliss

OH. MY. GOODNESS!

Today, I made pancakes from bananas. That’s right, pancakes from bananas and NO flour!!  The tall, handsome one is very, very picky so the fact that out of 12 little pancakes only two remain is a win for me! Wait, make that ZERO left. Double win!

Our little one loves pancakes and can’t seem to get enough of them. Who am I kidding? She loves ANY sweet carb she can talk me out of. Sigh. In my venture to convert her back to healthier eating habits, I have pledged to buy as little processed food as possible. So, what’s a mom to do about her beloved pancakes? Make pancakes from scratch of course!

There is always an abundance of bananas in our house. Sadly, some retire before we can eat them or turn them into banana bread. Well, now I have a new saving grace for these amazing little powerhouses of potassium. Banana Pancakes!

There are lots of recipes out there in cyberspace for these lovely dollops of tender sweetness, but I decided to try my own version. They turned out great – light, fluffy, just a “hint” of banana, and reminded me more of french toast by over all texture and taste.

Ingredients:  

  • 2 bananas, peeled
  • 2 eggs
  • 5.3 oz. yogurt (I used Dannon Light & Fit Vanilla) 
  • 1/2 tsp baking powder
  • 1 tsp vanilla (ok, I generally use 2-3 tsp since we love vanilla)
  • 1/2 cup steel cut oats  (may use more if desired)
  • 1 scoop protein powder (optional, I like to sneak in protein & veggies when I can)
  • nuts, chocolate chips, dried fruit for mix-ins (optional) 
  • butter, real – not margarine or spread
  • syrup of choice (we use real maple syrup – a little goes a long way!) 

Directions: 

In a blender or food processor, combine the first six (or seven) ingredients until well blended. Scrape down the sides once or twice in the process. Feel free to use a mixer or just whisk by hand if you prefer.

The consistency should be like regular pancake batter. If you find it is too thin, add more oats one Tbsp at a time until you reach desired consistency. Personally, I tend to cook like my grandmother and don’t measure so the amount of oats I used this first time was at least 1/2 cup, but could have been “a smidgen” more.

Add mix-ins if desired pulse a few times gently just until mixed throughout.

Heat a dollop (Tbsp) of butter in a large skillet over med-high heat (I prefer a cast iron griddle myself). You can also use non-stick cooking spray or coconut oil (solid).

Pour approx 1/8 – 1/4 cup of the batter slowly onto the skillet just like regular pancakes. I used 1/8 cup for each pancake since I wanted them to be little (2″ – 3″ across). This is the perfect size for little ones! Cook the pancakes about 3 – 4 minutes on one side. Gently flip them over and continue cooking till golden.

These will puff up just a bit, but not like regular pancakes. I also noticed while they do get firm and golden around the edges, there are very little bubbles on the surface of the uncooked side. Nevertheless, they are just as mouthwatering!

Serve the pancakes in three’s on a pretty plate. I used a very very tiny amount of maple syrup for the sugar monster (aka the little one). You can also omit the syrup and just sprinkle with powdered sugar or top with peanut butter. The possibilities are limited only to your imagination and taste buds.

Now, sit and relax. Take a bite. Close your eyes and savor the flavor. Then you too can say “OH. MY. GOODNESS!”

Busy mom tip: Make a few batches and let cool on a cookie rack, then store in an airtight container in the freezer for those hectic mornings when you need to eat on the go! 

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