Banana Bread Pancakes

Two banana-centric postings in one week - I think it's clear that I love all things banana. These delicious pancakes would make a fabulous breakfast on any weekend, but especially a holiday weekend. Fit them into your meal planning and you won't be sorry!

Start by combining the milk, eggs, vanilla and mashed bananas



in a large measuring cup or batter bowl. In a small bowl, combine the flour, cinnamon,



nutmeg, baking powder, salt and brown sugar.



Add the dry ingredients to the wet,



and stir until combined and smooth. Heat a large skillet or griddle over medium heat. When it's hot, pour about 1/3 cup batter per pancake on the skillet.



Cook for 2-3 minutes or until the tops of the pancakes form bubbles.



Carefully flip the cakes over and cook for another 2 minutes.



Serve hot with butter and syrup!



One year ago: Banana Split Crepes
Two years ago: Almond Pear Coffee Cake
Three years ago: Fruited Pork and Veggie Kebabs

Find more great stuff at What's Cooking Wednesday, Cast Party Wednesday, It's a Keeper, Full Plate Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2).

Banana Bread Pancakes
2 cups white whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup milk
2 eggs, lightly beaten
1 Tbsp. vanilla
3 large ripe bananas, mashed
2 Tbsp. butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg. Add in milk and vanilla, stirring to combine. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or griddle on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup. Makes 12-16 pancakes.

Recipe Source: Adapted from How Sweet It Is

Two banana-centric postings in one week - I think it's clear that I love all things banana. These delicious pancakes would make a fabulous breakfast on any weekend, but especially a holiday weekend. Fit them into your meal planning and you won't be sorry!

Start by combining the milk, eggs, vanilla and mashed bananas



in a large measuring cup or batter bowl. In a small bowl, combine the flour, cinnamon,



nutmeg, baking powder, salt and brown sugar.



Add the dry ingredients to the wet,



and stir until combined and smooth. Heat a large skillet or griddle over medium heat. When it's hot, pour about 1/3 cup batter per pancake on the skillet.



Cook for 2-3 minutes or until the tops of the pancakes form bubbles.



Carefully flip the cakes over and cook for another 2 minutes.



Serve hot with butter and syrup!



One year ago: Banana Split Crepes
Two years ago: Almond Pear Coffee Cake
Three years ago: Fruited Pork and Veggie Kebabs

Find more great stuff at What's Cooking Wednesday, Cast Party Wednesday, It's a Keeper, Full Plate Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2).

Banana Bread Pancakes
2 cups white whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup milk
2 eggs, lightly beaten
1 Tbsp. vanilla
3 large ripe bananas, mashed
2 Tbsp. butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg. Add in milk and vanilla, stirring to combine. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or griddle on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup. Makes 12-16 pancakes.

Recipe Source: Adapted from How Sweet It Is