My kids had a wonderful time making these and an even better time eating them!!! This is such a mommy-friendly recipe, too. The batter can be whipped up in five minutes!! You can either use all of the batter at once and freeze the pancakes you don’t need OR you can refrigerate the extra batter for later in the week. All three of my little ones loved adding the bananas to the batter and moving the whisk around the bowl!! What wonderful helpers they are becoming!! The best part is that the pancakes only need to cook about 1 to 2 minutes on each side, so they are ready for your kids in no time at all. It’s too tough to make them wait patiently for breakfast because their tummies are too empty from the night’s rest!! Wait, who are we talking about?? Not my kids!! They never seem to sleep through the night! Like I said, this is a mommy-friendly recipe, i.e. it can be prepared on hardly no sleep and one eye closed
- 1 3/4 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tbsp. sugar
- pinch salt
- 1 tbsp. pure vanilla extract
- 2 tbsp. vegetable oil
- 1 egg, beaten
- 1 1/2 cups 2% milk (use whatever milk you have/like)
- 2 tbsp. butter
- 2 large bananas, 1 diced, 1 sliced into little disks
- syrup or honey
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In a smaller bowl, combine the beaten egg, sugar, vanilla, oil, and milk.
Add the wet ingredients to the dry and whisk together until thoroughly combined.
Add diced bananas and combine again.
In the meantime, heat your skillet/pan to low heat.
Add 1 tbsp. butter, allowing it to melt, but not brown.
Pour about 1/4 cup batter into the pan for each pancake, allowing about 1" between each pancake once settled.
Each side will take about 1 to 2 minutes to cook to golden brown.
Flip and repeat.
Stack onto a plate and top with sliced bananas and syrup/honey.