Fluffy Banana Pancakes
Bananas are good in just about anything, right? We use them in shakes, smoothies, fruit cups, and on their own, so why wouldn’t they go onto pancakes? And this Sunday morning called for just that – fluffy pancakes with bananas and buttermilk, which are perfect balance between sweet and slightly sour.
I use buttermilk or kefir in all my cooking and my kids drink gallons of it just plain. This is what we do back in the Old Continent. Buttermilk is very healthy because it contains millions of probiotics and cultures, naturally. It works for pancakes very well too.
I usually get my groceries delivered via Instacart and they are always checking for specific Lifeway kefir at Publix and Whole Foods. The latter has it more often and I am sure thankful for Instacart’s convenience because the days when I had time to run around grocery stores are long gone.
My preferred option of food preparation is, of course, GrubHub, where we each can pick what we like and get everything delivered fast and fresh without me cooking. However, we are still to order from Grub Hub for breakfast – we usually reserve it for dinners when I’m too tired to cook or come home too late after my daughter’s dance class.
Anyway, no GrubHub for Sunday breakfast, but no problem with Instacart’s delivery of everything I needed. So here it is:
- 1 ripe organic banana
- 1 cup of buttermilk, kefir, or plain yogurt
- 1 organic egg
- 2 spoons of butter or coconut oil
- 1 cup of all-purpose flour
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1-2 tablespoons of brown sugar or local raw honey
Banana has to be mashed with a fork, but leave it for the end because otherwise it’ll get dark. Start with a medium size bowl, where you’ll pour buttermilk, crack an egg, put vanilla extract, sugar or honey, and melted butter or coconut oil.
Because bananas are naturally sweet, you might not need any sugar or honey at all. I did put one spoon of sugar, but it didn’t make the pancakes too sweet, it was perfect.
I used butter, but coconut oil would’ve worked great too. Mix all the ingredients petty well until everything is fully combined.
Then add flour combined with baking powder and give it another good mixing with a hand held or stand-alone mixer. The last step is to add mashed banana and stir everything well this time by hand, making sure that there are still some banana lumps. The best practice is to let the batter rest for 15-20 minutes before cooking, but I didn’t wait and it turned out perfectly.
I love cooking all my pancakes on coconut oil, so this is what I used. Preheat the skillet on medium heat and pour the thick batter with a spoon. I made about 5 smallish pancakes per batch.
Cook on one side until the edges start setting and some bubbles appear right in the middle, then flip them onto the other side and cook a couple of minutes longer.
This is really it! Everybody in my family likes pancakes with different things – sour cream, whipped cream, syrup, butter, or jam. I enjoy them with fresh blueberries and some maple syrup. Enjoy and save some for later, because they are pretty scrumptious for a snack as well!