Do you find yourself with extra bananas that are going a bit too ripe? When you feel like having a bit of banana bread, here’s the pancake for you!
This is the second installment of our eight-week series on pancakes. Each Tuesday, we’ll post a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.
I like this recipe because it take the favorite classic banana bread and combines it with a pancake. It’s also flexible with mix-ins. Sometimes, I’ll replace the nuts with mini-chocolate chips to please both the kids and kids-at-heart. This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.
You can toast chopped nuts on a baking sheet in at 350-degree oven for 3-5 minutes, or until just slightly browned. Careful, don’t over-toast.
Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.
Whisk together in a large bowl:
1 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats or quick-cooking oats
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
Pinch of ground nutmeg
Whisk together in a separate bowl:
1 3/4 cups milk
4 TBSP butter, melted
1/4 cup honey
1/2 tsp vanilla extract
1-3 bananas, finely sliced or mashed yellow, with brown spots work best
1/2 cup chopped, toasted walnuts (or other chopped nuts)
Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Stir in the prepared banana and nuts. Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake. Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.
Serve with maple syrup, honey, or peanut butter, and a side of gourmet bacon.
Go bananas and a little nutty,
Pip the Pig