Banana Bread Pancakes

Banana Bread Pancakes

What do you do when you leave for a week long vacation and forget you have bananas on the counter?  You make banana bread since you have 6 VERY VERY ripe bananas on your counter now! Because I didn’t feel like messing with the long bake time required for a loaf of bread, I decided to give banana pancakes a try!

This recipe includes oatmeal which makes for a nice, hearty texture pancake, plus adding a handful of blueberries gives these simple flapjacks a boost of sweetness.  You can even top with a dollop of vanilla yogurt instead of syrup for a tangy twist!

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What you need:

• 2 c. pancake mix
• 1/2 quick cook oats
• 2 t. baking powder
• 2 t. cinnamon
• 1/4 t. nutmeg
• 3 medium ripe bananas, mashed
• 2 eggs, lightly beaten
• 1 T. vanilla
• 2 c. buttermilk (see below for a substitution trick)
• blueberries or pecans if desired

Make it:

1. Mix together pancake mix, oats, spices, and baking powder.
2. Combine bananas, eggs, vanilla and milk
3. Stir wet and dry together, do not over mix.
4. Allow batter to rest while griddle preheats
5. Ladle batter into buttered griddle heated to medium/low or 350° if using an electric model.  Sprinkle on blueberries or pecans if using
6. Once batter starts to bubble, flip.  Cook on other side 2 minutes or until set.
7. Remove and serve with butter and syrup.

The left over pancakes can be froze for later use.  I like to reheat them in the toaster.

Don’t have buttermilk on hand?  Did you know you can make your own with regular milk + lemon juice or vinegar?  Here is the simple substitution:

1 T. Lemon Juice or Vinegar
Add to a measuring cup
Level measuring cup to 1 c. using milk.
Allow the milk and acid to sit while mixing up the other ingredients.

Recipe adapted from HERE