Sunday, June 26, 2011

Banana Pancakes

If I may say so myself, these are AH-Mazing.

And Easy.

Crispy on the outside and warm and banana-y on the inside.

I'm not re-inventing the wheel here.  This recipe is the first thing that pops up on a Google search.  But of course, Lunch Lady style, we subsititute substitute substitute.

It's a nice simple recipe with very few ingredients.

First mix your wet ingredients: egg, milk, oil. Whisk together.

Mash up your ripe bananas.  I often buy an extra bunch just for baking with.

My little trick is to mash them with a fork on a paper plate.  Easy clean up.

Mix the dry ingredients: Flour, baking powder, salt, sugar (unless you use honey or agave, then put those with the wet, because they are...uh...wet!)

Mash Mash Mash

Mix the wet & dry ingredients with the mashed bananas.  Combine well.

Butter.  I think these pancakes crisp up very nicely with a bit o' butter.

I like to keep a stick of butter in its wrapper and just unwrap the end. Use it to grease up your griddle, your HOT griddle.  I heat my griddle on medium low and it let it get good and hot at that temperature.  Find what works for your pan.

Lumpy batter goodness.

Flip when they start to dry on the edges.

Serve hot with butter and maple syrup (the real stuff)

Easy Banana Pancakes
1 cup spelt flour
2 teaspoons baking powder (aluminum free)
1/4 teaspoon sea salt
1/2 Tablespoon sweetener
1 egg
2 Tablespoons oil (grapeseed)
2 ripe bananas

1. Combine dry ingredients.  In separate bowl, combine wet ingredients.
2. Mash bananas
3. Mix wet & dry ingredients and add bananas
4. Heat griddle on medium low heat till hot. Grease with butter and scoop 1/4 cup of batter. Flip when edges are dry and cook till golden brown.
Serve with butter and maple syrup.

*Try to use wholegrain, organic flour and organic sugar. The more organic foods you choose, the less GMO's you will eat (Genetically Modified Foods.)

For an egg-free pancake recipe click here.

Hannah Banana
I mean,
The Lunch Lady

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