Banana Pancakes
Adapted from the Williams Sonoma Kids Cookbook. I added extra vanilla and doubled the bananas. We sometimes add chocolate chips, as well.
- Preparing Time: 5 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 cup milk
- 2 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 2 bananas very ripe
- 3/4 stick butter melted
- Carbohydrate 59.1824240718705 g
- Cholesterol 36.5320833322991 mg
- Fat 13.0589000926243 g
- Fiber 2.80616666058308 g
- Protein 8.85977786902487 g
- Saturated Fat 7.86372277772658 g
- Serving Size 1 1 Serving (171g)
- Sodium 141.747629564537 mg
- Sugar 56.3762574112874 g
- Trans Fat 1.1372966296787 g
- Calories 390 calories
In a medium bowl mix flour, sugar, baking powder and salt until blended. Set aside. In small bowl mash bananas then whisk eggs, milk and vanilla into bananas. Stir banana mixture into flour mixture, then stir in melted butter. Stir until blended. Heat griddle over medium heat and cook pancakes until golden on each side
