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.

Waffles and Pancakes and Oven Pancakes

I love to have waffles and pancakes in the freezer for easy weekday breakfasts.  This recipe is so versatile, easy, and sugar free.  It was originally my Dad's recipe from who knows where but I've made a few changes (he used all butter).  I use it often.  Today's version was with half ricotta, half lemon yogurt.  The lemon flavor was really faint, but we enjoyed it.  I might try it again but with lemon zest and ricotta.  I also like it with apples and cinnamon, but most of the family likes fruit free waffles and pancakes.

UPDATE: why stand at the stove, when you can make one giant pancake in the oven? I use a large sheet pan, 12 x 16 for this double recipe.  You could use the same sheet pan for a 1 1/2 recipe too, but if you make just a regular batch then you'll want a smaller pan.  Preheat your oven to 350-375. Line your baking sheet with parchment paper then grease the paper with a little butter or oil.  This isn't strictly necessary but it helps to crisp up the bottom a little. Pour in your batter and smooth it out.  Bake till lightly browned on the top and a knife comes out clean.

Basic Waffle and Pancake Batter
(this is a double recipe, you can easily half it, it makes 8 large waffles.  we usually make 4 large waffles and about a dozen small-ish pancakes)

8 T butter (that's one stick)
4 T coconut oil
2 cup sour cream, yogurt, or ricotta (ricotta makes them really light and fluffy)
4 eggs
1 1/2 cups white flour
1 1/2 cups whole wheat flour (we tried subbing in a half cup of almond flour and it was great!)
4 t baking powder
1 t baking soda
1 t salt
milk to thin (optional, it's a THICK batter though)

Melt butter and coconut oil in large bowl.  Add in the dairy, then the eggs, and then the rest of the ingredients.  Mix well.  Use for waffles or pancakes.