Double Banana Pancakes

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If you like bananas (and maybe even if you’re on the fence about liking them), you’ll SO love these yummies.

Each bite is banana packed from the inside out.

And they taste so delish with maple syrup too.

These banana pancakes are cooked in just a little oil to crisp up the edges, and then they’re topped with another dose of bananas that are browned in butter.  A match made in heaven.

What a great way to start the day.

Thank you so much for stopping by and have a great week!

Let’s check out the ingredients.

banana-pancakes

Bananas, butter, almond milk, eggs, flour, sugar, baking powder, salt, and canola oil.

Here’s how to make it.

For the banana topping:

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Cut the bananas in about 1 ½ inch thick slices.  Heat a medium size skillet on medium heat.

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Add the butter to the skillet.  As soon as it melts, add the bananas.  Turn the bananas as they cook until all sides are a golden brown color.

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Set aside while making the pancakes.

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For the pancakes:

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In a medium size bowl add the flour,

2-add-baking-powder

baking powder,

3-add-salt

sugar, salt,

4-add-almond-milk

almond milk,

5-add-almond-milk

and…

7-add-egg-yolk

….egg yolks, and the melted butter.

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Whisk together….

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….set aside for quick moment.

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In a small bowl add the bananas.

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Smash them with a fork,

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Then,

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add to the flour mixture.

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Stir together.

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Heat a skillet on medium heat.  Add a third of the canola oil to the skillet (assuming that based on the size of the pan you’ll need to make 3 batches of the pancakes to use up all of the batter).

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Then ladle the batter into the skillet to make the pancakes.

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As soon as the bottom sides of the pancakes turn a golden color (about 3 minutes), turn them over.  Then cook the other sides until they also turn a golden color.  Continue adding the canola oil each time before adding the next batch of pancake batter to the skillet.

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Serve right away while hot….

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….top with the browned bananas,

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and your favorite syrup.

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Enjoy!

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Here are some other sweet breakfast recipes:

Sour cream coffee cake muffins
Apple cinnamon toast butter
Brown sugar honey cinnamon rolls

Print

Double Banana Pancakes

Yield: Serves 3

Ingredients:

For the Pancakes:

2 cups sifted all-purpose flour
2 teaspoons sugar
4 teaspoons baking powder
2 egg yolks
1 teaspoon salt
2 cups almond milk
2 tablespoons butter (melted)
2 bananas
3 tablespoons canola oil

For the Banana Topping:

2 bananas
2 tablespoons butter

Pancakes adapted from "Apple Pancakes" page 106, "Better Homes and Gardens New Cookbook", Copy write Meredith Corporation 1976 Revised Edition, Seventh Printing 1979.

Directions:

For the Banana Topping:

Cut the bananas in about 1 ½ inch thick slices. Heat a medium size skillet on medium heat. Add the butter to the skillet. As soon as it melts, add the bananas. Turn the bananas as they cook until all sides are a golden brown color. Set aside while making the pancakes.

For the Pancakes:

In a medium size bowl add the flour, baking powder, salt, sugar, almond milk, egg yolks, and melted butter. Whisk together and set aside for quick moment. Add the bananas to a small bowl and smash them with a fork. Then add to the flour mixture and stir together. Heat a large skillet on medium heat. Add a third of the canola oil (assuming that based on the size of the pan used you'll need to make 3 batches of pancakes to use all of the batter).

Then ladle the batter into to skillet to make the pancakes. As soon as the bottom side of the pancake turns a golden color (about 3 minutes), turn it over to cook the other side until it turns the same color. Continue adding the canola oil each time before adding the next batch of pancake batter to the skillet. Serve right away while hot and top with the browned bananas and your favorite syrup.

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4 Responses to “Double Banana Pancakes”

  1. #
    1
    Marina — April 21, 2013 at 7:19 am

    These look so delish! I regret that I didn’t see your post half an hour ago, since I just used up all my ripe bananas in another dish… I’ll just have to get more bananas and make these next! =)

    Reply

    • Nancy — April 21st, 2013 @ 9:56 am

      Hi Marina, thank you so much for stopping by!

      Reply

  2. #
    2
    Brooke — April 28, 2013 at 5:21 pm

    These look utterly delightful. The perfect Sunday breakfast treat ;)

    Reply

    • Nancy — April 28th, 2013 @ 7:55 pm

      Hi Brooke, thank you very much!

      Reply

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