Banana Pancakes

By srumbel

These pancakes were very moist and the flavor was delightful. We served ours with some powdered sugar, maple syrup and a few strawberries.

If you have leftovers from the batch, they freeze and reheat very well. We usually freeze our extras in stacks of two, pull them apart when ready to eat and pop them in the toaster oven until warm. It’s great for a quick weekday morning treat!

from danasfoodblog.com

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (suggested by reviews)
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Preparation

Step 1

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla extract (optional) and bananas.

2. Stir flour mixture into banana mixture; batter will be slightly lumpy.

3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.