Hi, I'm Jen. I suck at spooning batter onto pans and flipping pancakes to make perfect little circles. Also. Sometimes I let one of the sides get a litttttle too brown because I'm scared of ruining my pancake forever mid-flip. But it's okay. We don't have to be perfect around here.
Flavor is everything. And guess what? These just happen to taste exactly like your favorite loaf of banana bread, except you don't have to deal with the heat stroke you have when turning on your oven in the middle of the blistering hot summer. You can even throw in some chocolate chips if that's your thing. It's usually mine, but I wasn't thinking clearly yesterday. Next time. :)
Stack 'em high, throw some walnuts on top, and saturate in syrup. As Rihanna would say, "cheers to the freaking weekend."
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 T light brown sugar
- 1 t baking powder
- 1 t baking soda
- 1/4 t cinnamon
- 1/4 t kosher salt.
- 1 cup mashed ripe bananans (about 2)
- 3/4 cup melted coconut oil (or vegetable oil)
- 1 cup buttermilk, shaken
- 1 large egg
- 1 t vanilla extract
Mix ins and toppings:
- 1/3 cup chopped walnuts
- maple syrup and butter to top
- butter or oil for the skillet.
- In a medium bowl whisk together the dry ingredients. In a smaller bowl whisk together the wet ingredients. All at once add the wet to the dry and mix until just combined. Fold in the walnuts.
- Preheat your skillet over medium heat and brush with butter or oil. Using 1/4 cup measuring cup, scoop the batter onto the warm skillet. cook for 2-3 minutes or until small bubbles form on the surface of the pancakes, then flip. Cook on opposite side for 1-2 minutes, or until golden brown.
- Serve with butter, maple syrup, and more walnuts. Enjoy!
PS. I've created a Facebook page for this blog. I'd love you if you would like it. :)