I like changing our breakfast menu often so as not to be bored. Today I made banana pancakes since I had these bananas that were really ripe. These pancakes are certainly different from regular pancakes. They are slightly more dense than the regular ones, but good nonetheless. These were sweet enough so we could eat them plain – they didn’t need any syrup or whipped cream! We had strawberries and oranges on the side
2 medium sized bananas
3/4-1 cup whole wheat flour (depending on how much is needed)
sugar – to taste (about 3-4 tbsps., or more if you have a really sweet tooth!)
1/4 tsp baking powder
butter – to grease the pan
Puree the bananas and eggs together with a stick blender until smooth. Add sugar one tablespoon after another making sure that it isn’t too sweet, that will partially depend on what kind of bananas you use. If you would like to eat your pancakes with syrup, you might not want to add the sugar at all.
Add the baking powder and then add flour little by little (starting at 1/2 cup) until the batter has a dropping consistency. The amount of flour needed will depend on the type of flour you use – how fine it is ground, etc.
Do a taste test to make sure that the batter is sweet enough. Be careful though, because if you add too much sugar, you can end up having darker pancakes – the sugar caramelizes and burns faster.
Heat a skillet on medium heat and grease it with some butter. Pour about 1/4 of a cup of batter onto the skillet and spread it out slowly. After a few minutes turn it over, make sure it is slightly browned and let it cook for another minute or two.
Serve with fruit like blueberries and strawberries and if required, with a dollop of whipped cream.
This recipe makes enough pancakes to serve two – about 5 medium sized pancakes.