Mornings are always just a little bit better if they involve a nice warm breakfast--especially if that breakfast is pancakes. But sometimes, plain pancakes just won't satisfy, and that's where these banana bread pancakes come in. They have that delicious banana bread flavor without the hour long wait for them to bake.
And really, who isn't looking for ways to use those bananas that are slowly dying on your counter? Like banana bread, this recipe (adapted from How Sweet It Is) will take three of them off your hands.
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup milk (those pictured used skim)
- 1 tsp vanilla extract
- 3 medium bananas, ripe (in this case, the more brown, the better)
- 2 Tbsp butter, melted
- 1/2 cup maple syrup
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
In a large bowl, whisk together both types of flour, baking powder, salt, brown sugar, cinnamon, and nutmeg.
Add in mik and vanilla, stirring to combine. The mixture will still be fairly dry at this point.
Mash up the bananas and add them to the mix.
Finally, add in melted butter and stir until batter becomes relatively smooth.
Coat your griddle or skillet with nonstick spray or vegetable oil and preheat to medium heat. Spoon batter into the skillet about 1/3 cup at a time, flipping whenever bubbles rise on the surface.
For the maple glaze, simply combine the three ingredients and whisk until the powdered sugar lumps disappear. Serve pancakes warm with maple glaze drizzled over the top. Enjoy!