Pancakes, two ways
This is another recipe that celebrates the brown banana. We start it with a version for the parents that contains just two ingredients then move to a phase 2 that sturdies the remainder of the batter for pancake additives and we have found it’s more kid friendly.
In take one, you need only an equal number of soft bananas and eggs. Mush the bananas and then add beaten eggs, mixing thoroughly. This is somewhat of a delicate mix. I’ve tried to add blueberries and they end up falling out upon flipping.
I know I’m not supposed to with a non-stick pan, but I always spray to avoid the batter sticking. I let the pan heat up for at least 3-4 minutes before forming the pancakes. Since the batter won’t bubble, you need to check it so it doesn’t over cook before being flipped.
Because the pancake is delicate, we like to serve these with toppings, such as blueberries and walnuts and a side of syrup to dip.
In take two, we break out the pancake mix and blueberries. Add one cup of pancake mixture per three bananas used. Arrange blueberries into pancakes once on the griddle, if desired.
The batter has much more structural integrity with the addition of the pancake mix. Once pancakes are ready to be flipped, make sure you spend more time on the flip side cooking if blueberries have been added in order to get the berries nice and mushy and sweet.
Enjoy with your toppings of choice!