Recipes

BARBARA'S BANANA PANCAKES

These are easy, thick, airy & fluffy 
But you can go for it & soak them with rich butter & sinfully-sweet pure maple syrup.

Makes 12

INGREDIENTS:

2 cups buttermilk
1 cup ripe mashed banana, plus extra for slicing on top of the pancakes
2 eggs
3 Tablespoons butter, melted & cooled slightly
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour or white whole wheat flour
1/4 cup granulated sugar
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon salt


DIRECTIONS:

Add the buttermilk to a large bowl.

Whisk in the mashed banana, eggs, butter, & vanilla into the buttermilk.

To a medium bowl, add the flour, sugar, baking powder, baking soda, & salt.

Whisk together to combine.

Pour the dry ingredients over the wet & fold gently until just incorporated.

Do not over mix or you will loose the air.

Let the batter rest for 5 minutes.

It should form bubbles & rise just a bit.

Place a large frying pan over medium heat.

Melt a little butter on the cooking surface, spreading it evenly.

Using a 1/3 cup measure pour the batter onto the frying pan.

The pancakes are ready to flip when they look a little dry around the edges & start to form little bubbles (about a minute).

Flip & cook on the other side until golden brown & cooked through.

Serve topped with sliced bananas, batter, & maple syrup or just fresh organic fruit.



FOR DAIRY-FREE PANCAKES:
Use almond milk instead of cow's milk & use coconut oil in place of butter.

FOR A REFINED SUGAR FREE VERSION:
Use pure maple syrup instead of granulated sugar.

 

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