Banana Pancakes
Don’t throw away bananas that are a bit past their prime!
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How often do you buy the most perfectly ripe bananas and before you know it, they have turned brown and well past your preferred ripeness?
Can I say, I feel like it happens to me all. the. time!
But luckily, there are a few ways to use those bananas in other ways so that you don’t have to throw them away. (I very rarely throw away food — I’m always finding ways to use up ingredients or make new recipes rather than throwing something away.)
One of these recipes is for banana pancakes! Another great bonus is that this is a super simple recipe and only requires some basic ingredients, which you likely have on hand!
Another great option, if you don’t have time to bake, is to toss the bananas in the freezer to use in a recipe or smoothie later!
Banana Pancakes
1 cup flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 - 1 cup of milk
2 tablespoons vegetable oil
2-3 ripe bananas, mashed
Combine flour, white sugar, baking powder, and salt in a bowl. Mix together egg, milk, vegetable oil, and bananas in a second bowl.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Spray a pan/griddle with cooking spray and cook pancakes until golden on each side. 1/4 cup of mix is a good amount for each pancake.
Notes
Use more or less milk, depending on how large your bananas are and how thin you like your pancakes. I prefer mine a little fluffier so I use less milk.
Optional additions — try adding blueberries, chocolate chips or a bit of cinnamon to your batter!
Playing Jack Johnson’s “Banana Pancakes” is optional, but highly recommended!!
Enjoy!
Tag me on Instagram or Facebook (@TheExuberantElephant on both platforms) if you try this recipe out!
Original recipe from All Recipes
