Middle of the Week Treat: Banana Pancakes for Dinner
Pancakes provide a simple base to which you can add your preferred ingredients, such as nuts, flavoring extracts or fruit. Fruit added as a garnish or as an ingredient in the pancake batter adds natural sweetness and other health benefits.
Bananas provide fiber and potassium and they are free of fat, cholesterol and sodium. Banana pancakes are easy to make and are appropriate for any meal or a special treat. You can start with a commercial pancake mix or make your own pancake batter from scratch. You can make extra batter, store it in an airtight container, put waxed paper or plastic wrap on top of batter so as not to cause skimming.
Either way you make them, it is sure to be a delightful breakfast or middle of the week treat for the kids, especially when they get the chance to help make them. Set out some fruit and nuts, chopped bacon or sausage, and let the family create their own pancake stuffing or topping.
My kids came up with Banana Split Pancakes for our family's, Wednesday night treat.Use Banana Pancake recipe, add chocolate chips to batter, serve pancakes topped with fresh strawberries, strawberry syrup and whipped cream, sprinkle some nuts on top. This was a fun, sweet and super delicious middle of the week pleasure..
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/4 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 ripe bananas, mashed
- To mix well, sift together the flour, sugar, baking powder and salt into a bowl.
- In a separate bowl whisk together the beaten egg, vanilla extract, milk and vegetable oil, add the mashed banana and mix well.
- Fold the dry ingredients into the banana mixture and mix well. The pancake batter that results will be a little lumpy.
- Bring your skillet or flat grill to 300 degrees Fahrenheit.
- Apply a light coating of oil to the frying pan or griddle and heat to medium high heat, about 300 to 325 degrees Fahrenheit
- Pour about 1/4 cup of banana pancake batter onto the frying pan or hot griddle, for each pancake and cook until both bubbles form on top, flip over and cook until pancakes are golden brown. Repeat until all of the batter is used.
- Place the cooked pancakes in a warm oven or on a covered platter to keep them warm.
- Add a dash of vanilla extract or almond slivers to your banana pancake batter, if you desire.
- Replace bananas with peaches (canned peaches, drained and chopped work better).