Recipe ReDux Banana Pancakes

I don’t know about you, but literally every time I make pancakes, I start singing (either out loud or in my head…but usually out loud) Jack Johnson’s Banana Pancakes. It just makes me feel all cozy and delicious. So when I found out that this month’s Recipe ReDux theme was to “Grab a Book and Cook,” I grabbed a few books to look up recipes. It turns out that one page 201 of Mark Bittman’s How to Cook Everything Vegetarian there it was – a pancake recipe. I just knew I had to make banana pancakes.

This recipe replaces Mark Bittman’s eggs with, you guessed it, bananas. The result is a mildly sweet, very fluffy pancake that is the perfect vehicle for your favorite pancake toppings. You can dress this recipe up or down. Feel free to sub in whole wheat flour to make it heartier, or you can add chocolate chips to bring out all the dessert-y goodness of pancakes. However you slice it, these make the perfect breakfast for your rainy weekend mornings.

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Side note, this cookbook is a massive one that is chock full of vegetarian recipes and includes multiple variations of many of them. My sister gave this to me as a present a number of years ago and it has been a staple in my kitchen ever since. It’s amazing how great of a resource it is. I would definitely recommend it!

What cookbooks are you into right now?

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Banana Pancakes

Serves 4, adapted from How to Cook Everything Vegetarian

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
2 very ripe bananas
2 cups of almond milk

Optional add ins: chocolate chips, chopped walnuts, peanut butter, blueberries, or any other pancake add in you like

Directions:

1. Heat a griddle or large skillet, non stick or cast iron preferred, over medium to low heat. If it’s truly non stick, you won’t need any oil or butter or anything. Otherwise, lightly coat the bottom of the pan with fat of your choice once the pan is hot.

2. Mix together the dry ingredients in a medium bowl. In a smaller bowl, smash the bananas into a puree, then mix it with the almond milk. Slowly pour the wet ingredients into the dry ingredients and mix together until just combined.

3. Ladle out the batter onto the hot skillet or griddle. Feel free to make your pancakes as large or small as you want. Wait about 3-4 minutes, or until there are many bubbles in the raw side of the pancake, and flip. The second side should also take about 3-4 minutes until golden brown. Feel free to adjust the heat under the skillet as needed.

4. Serve warm off the skillet with maple syrup and enjoy!

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