Wednesday, January 23, 2013

Banana Bread Pancakes

My family does breakfast for lunch every Saturday, a tradition we all enjoy as breakfast foods are delicious. We have our go-to recipes for Pancakes, Waffles and French Toast but sometimes want something a little different. When I saw this recipe for Banana Bread Pancakes I knew it would be a hit as we all like Banana Muffins. I was right, these are definitely a favorite!
The most noticeable difference about these pancakes is there is no egg in them. That means they are an excellent choice when you either out of or running low on eggs, something I seem to struggle with.

Banana Bread Pancakes
 Print Recipe
Source: Six Sisters' Stuff
Yields: ~1 1/2 dozen pancakes

1 cup flour
1 cup whole wheat flour
1/4 tsp salt
2 T brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 cup milk
1/2 cup water {more as needed}
1 T vanilla
3 ripe bananas, mashed
2 T applesauce
   1.  In a large mixing bowl combine dry ingredients. In a separate bowl combine wet ingredients. Add wet ingredients to dry ingredients; stir just until combined.
   2.  Preheat griddle or skillet over medium heat. Pour 1/4 cup batter in pan; cook until bubbles start to appear. Flip and cook until browned. {Keep finished pancakes warm in a 170* oven until ready to serve.}
   ~These freeze excellently. Lay remaining pancakes on a cookie sheet in a single layer and place in freezer until frozen. Transfer to a plastic bag or container and return to freezer. To reheat place in a single layer on a cookie sheet and warm in a 250* oven until warmed through, flipping at least once.

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