I had every intention of making a healthy breakfast, but then the bananas, brown sugar and butter caught my eye and turned my initial low-cal meal into a decadent treat.
They say breakfast is the most important meal of the day, so why not go all out?
I love the idea of mixing in the mashed banana as opposed to adding sliced banana to the batter. It still creates a unique texture, but also gives each and every bite that delicious bananay flavor. The brown sugar is the perfect compliment without adding too much sweetness and helps to slightly caramelize the outside of the pancakes when cooked. Mmm mmm mm.
You can eat them as is or really go all out and top with maple syrup, butter, sliced banana or some powdered sugar. Enjoy!
- 1½ cups flour
- 2 tablespoons brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 3 over-ripe bananas, peeled
- 1 cup low fat or 1% milk
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- In a medium bowl, whisk together the flour, brown sugar, baking powder and salt.
- In a small bowl, mash the bananas with a fork until almost smooth. Whisk in the eggs, milk and vanilla until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a spatula until just blended. The batter will be thick and lumpy.
- Set a large non-stick pan over medium heat until hot. Put a pad of butter in the pan and swirl it around until melted. Drop the batter into the pan forming 4 inch circles. Make sure each circle is placed a few inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate. Make sure to add more butter to the pan before adding the remaining batter, otherwise they will brown too quickly. Serve the pancakes while still hot with maple syrup, powdered sugar and sliced bananas if desired.