Banana Pancakes

I often freeze our over-ripe bananas and use them for smoothies, but I wanted to try banana pancakes.  I had a hunch that only one kid would eat them and I was right, but now I have a stash in the freezer for breakfast for the (not-so) Picky Princess.  These are delicious.  I'll make them again.  I might roast the bananas first, since everything is better roasted.

I found the recipe here and modified it with flours and cinnamon.

Fluffy Banana Pancakes

  

2 cups buttermilk (or 2 tablespoons lemon juice + enough whole milk to equal 2 cups, let sit for 10mins)

2 small or 1 large ripe banana, or about 1 cup mashed (I used 2 large)

2 eggs

3 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

2½ cups all-purpose flour (1 cup white, 1 cup whole wheat flour, 1/2 cup oat flour)

¼ cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

a few shakes Cinnamon

In a large bowl, add the buttermilk.

Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.

Whisk in the flours, sugar, baking powder, baking soda, and salt.

Let batter rest for about 5 minutes.

Heat pan over medium heat with oil.  Cook pancakes.