Banana Pancakes

These pancakes are awesome when frozen! Toss into toaster to eat them on the fly!

1 C. all-purpose flour
2 T. white sugar
2 t. baking powder
1/4 t. salt 1 egg, beaten
1 T. Lemon Juice1 C. milk
2 T. vegetable oil
1 t. vanilla extract
1/4 t. pumpkin pie spice (or your favorite concoction of like spices)
2 ripe bananas, REALLY mashed (super liquidy)


Combine lemon juice and milk together, let sit for 5 minutes (if you happen to have buttermilk in your fridge, you can use that instead of both of these ingredients). Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk mixture vegetable oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Note: If you're going to freeze the leftovers, be sure to let the pancakes cool completely before you freeze them.

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