Comfort food for breakfast! Bananas are such a delicious addition to pancakes. The cinnamon and vanilla make these a whole warming package.Makes about 16 (4-inch) pancakes
Course: Breakfast, Brunch, Main Course
Author: Mandy Jackson
1 1/3cupall purpose flour
1 tablespoonbaking powder
1large, overripe banana
Butter, for the pan
For serving: butter, syrup, ground cinnamon
Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.Mash the banana in a medium bowl until almost smooth. Mix in the egg to incorporate well, then stir in the milk and vanilla. Make a well in the center of the dry ingredients. Pour in the banana mixture and fold until no dry flour is visible. The mixture will still be lumpy, don't overmix!Heat a griddle or skillet over medium heat. Lightly grease with butter and add 1/4 cup mounds of batter to the skillet or griddle. Batter will spread out and bubble up. Once bubbles are evenly distributed over the whole pancake (about 2-3 minutes), flip and cook another minute, until cooked through and browned on both sides. Repeat until all the batter has been cooked.Serve hot with butter, syrup, and more ground cinnamon.
To make these extra easy, you can whip up a big batch of the dry ingredients and combine 1 1/2 cups of the mix with the wet ingredients listed above when you're ready for pancakes.Leftovers can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.