Banana Bread Pancakes for one are light and fluffy. Easy, too!
Ahh – where has this day gone?!
I’ve spent far too much time watching the The Hard Times of RJ Berger, trying on vacation outfits, and mindlessly surfing the Internet to call this day productive, however, I DID whip up a very “weekend-like” dish for brunch this morning – Banana Bread Pancakes!
I went, well, bananas for the Brown Butter Banana Muffins I made earlier this week and was still craving a taste of ‘em after I polished the last one off the other day. Instead of making another batch of muffins though, I turned the recipe into pancakes!
Banana Bread Pancakes
1 large ripe banana
1 Tablespoon + 1 teaspoon agave nectar
2 Tablespoons whisked egg
1 Tablespoon melted butter
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 cup minus 1 Tablespoon self-rising flour (here’s how to make your own!)
- Mash banana in a medium sized bowl then whisk in agave nectar, egg, butter, cinnamon and vanilla. Fold in flour, then cook on a non-stick sprayed flat top skillet until done.
I’m so jazzed about how fluffy these were!
And they flipped so nicely. I’m usually just the worst at flipping pancakes…
Sometimes when I’m enjoying flavored pancakes I like to serve the syrup on the side. They’re so good by themselves that they don’t really need anything extra.
Ok, the extra slurp of syrup was divine!
Alrighty, Ben and I are off to babysit my sweetie pie nephew tonight. Hopefully tomorrow will be a more productive day! ;)
Have a good night!
What’s your favorite batter bread?
a. Pumpkin bread
b. Zucchini bread
c. Banana bread
d. Poppyseed bread
e. Other, I’ll tell you below!
My favorite batter bread is Poppyseed bread. My Mom makes this insane, sugary glaze that she puts on top of it that crunches when you bite in. Might be in my Top 5 favorite things she makes, and she only seems to make it around the holidays!