I had some perfect for bread bananas, but it is 90 degrees in my kitchen. I wanted banana bread but the idea of turning on the oven makes me swoon, and not in a good way! So what was my easy solution you ask? Why make pancakes of course! They were delicious bites of banana bread goodness on a plate with maple butter! (From the farmer's market, so yum!) Here is the recipe:
2 very ripe bananas
3/4 to 1 cup milk, depending on if you like thick or thin pancakes
and whether you use white or wheat flour
1 tsp vanilla extract
2 T brown sugar, maple syrup or honey, optional but yummy
1 tsp cinnamon or Penzey's baking spice (my favorite)
2 cups flour (any combo of all purpose and white whole wheat)
1/2 tsp salt
2 tsp baking powder
1/2 cup quick oats
1/2 cup chopped walnuts
Mash and mix the bananas, eggs, milk, vanilla, sugar and spice. Mix well. Stir in remaining ingredients gently. Let sit while you heat up the pan. If you are making anything else with breakfast let the batter rest while you do it. This lets the liquid soak into the grains. If you can't wait just know they might be a little denser but still delicious. Heat a griddle over medium heat and grease lightly if pan is not nonstick. Cook until bubbles appear and first side is brown, flip and repeat. Don't flip more than once as this can make the pancake tough. Serve with fresh fruit and maple butter or syrup.
These really taste like banana bread and the batch makes lots of little pancakes! This is what was left after the kids and I each ate 3. Did I mention they are really filling?