There’s a reason Jack Johnson wrote a song about banana pancakes. They are the most amazing wake-up-late-on-a-Sunday morning comfort food with no real competitor. This coming from someone whose favourite meal is brunch and who is incredibly picky about brunch foods. But unfortunately, as good and easy as banana pancakes are to make, they are so often poorly prepared. Results range from too moist to too thin to “ugly” (the often thick batter can make them difficult to shape in the pan). I have the perfect recipe for you!
1 cup flour (you can substitute all purpose gf flour)
1 pinch of salt
1-2 tablespoons of sugar
1 teaspoon of cinnamon
2 tablespoons of baking powder
3/4 of a cup of almond milk or soy milk
1 small – medium ripe banana, mashed
2 tablespoons vegetable oil
1) To prepare the pancakes, sift the flour with the sugar and salt in a large bowl and slowly add the baking powder and cinnamon making sure they are well mixed.
2) Mix mashed banana with dry ingredients and then pour in the almond milk and oil and stir until well blended and the consistency is even. Add more almond milk as needed for consistency.
3) Heat stove over medium and grease the pan with oil. Pour mixture into pan – you may need to use the back of a spoon to even out the pancake if the dough is thick. Turn pancakes once.
4) Serve and enjoy!
And then spend the rest of the afternoon rubbing your tummy! mm!