BANANA PANCAKE
Servings: 4 Servings
Ingredients
Dry ingredients
- 1 cups Flour
- 2 tbsp Sugar
- 2 1/2 tsp B Powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Wet ingredients
- 2 over ripened banana
- 1 cup Almond milk
- 1 egg
- 2 Tbsp melted butter
- 1/2 tsp vanilla extract
Instructions
Prepare the Dry Ingredients
- - In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
Prepare the Wet Ingredients
- -In a separate bowl, mash the over-ripened bananas until smooth.
- -Add the almond milk, egg, melted butter, and vanilla extract to the mashed bananas. Mix until all the ingredients are well incorporated.
Combine Wet and Dry Ingredients
- - Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cook the Pancakes
- - Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil.
- - Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- - Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- - Repeat with the remaining batter, greasing the skillet as needed.
Serve
- - Serve the pancakes warm with your favorite toppings such as fresh fruit, syrup, or additional butter.