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!
📍 Pin HERE for Later!
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
- Mix together pancake mix, oats, spices, and baking powder.
- Combine bananas, eggs, vanilla and milk
- Stir wet and dry together, do not over mix.
- Allow batter to rest while griddle preheats
- Ladle batter into buttered griddle heated to medium/low or 350° if using an electric model. Sprinkle on blueberries or pecans if using
- Once batter starts to bubble, flip. Cook on other side 2 minutes or until set.
- 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