Double Banana Pancakes
Get double the bananas with these wonderful pancakes.
Servings 3
Ingredients
For the Banana Topping:
- 2 bananas peeled and sliced widthwise in 1-1/2 inch thick pieces
- 2 tablespoons butter
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 very ripe bananas peeled and mashed
- 3 tablespoons canola oil
Instructions
For the Banana Topping:
- 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 (about 5 to 6 minutes).
- Transfer the bananas and browned butter to a small bowl and 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.
- To the flour mixture, add the mashed bananas and stir together. Set the batter aside for a moment.
- Heat a large skillet on medium heat. Add a third of the canola oil (this assumes that based on the size of the pan used you'll need to make 3 batches of pancakes to use all of the batter).
- Ladle the batter into to skillet to make the pancakes.
- As soon as the bottom side of the pancakes turn a golden color (about 3 minutes), turn them over to cook the other side until it turns the same color. Transfer the cooked pancakes to a plate and cover with foil to keep them warm.
- For each batch of pancakes, 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 banana topping and your favorite syrup.