Equipment
- Cooking pan or skillet
Ingredients
- 1¼ cup all-purpose flour (185g)
- 1 cup milk/buttermilk (if you are using butter milk, you don't need to add the lemon juice)
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1/4 tsp salt
- 2 tablespoon melted butter
- 2 large eggs
- 1 tsp Vanilla extract
- 2 medium bananas, mashed (overripe)
- Olive oil to saute
- 1 tablespoon lemon juice (Optional for the savory taste)
- 1 teaspoon Cinnamon
Instructions
- In a deep bowl, use a fork to mash the bananas into a chunky consistency and set it aside.
- In a large mixing bowl, whisk together the wet ingredients: milk, eggs, vanilla extract, lemon juice, and melted butter, followed by the mashed banana. Whisk until well combined.
- In another mixing bowl, go ahead to combine all the dry ingredients: flour, sugar, baking soda, and salt, cinnamon and make a well in the center.
- Whisk together both the dry and the wet ingredients– mix them well just until well combined, make sure the batter is lumpy, do not over mix.
- Heat a cooking pan or non-stick skillet over medium heat. Add 1 Tbsp oil, scoop the batter into the pan ( I normally use ice cream scooper for easy portioning of the batter. It makes it easy and less messy) then sautee for about 2 minutes per side. If they're getting brown quickly, reduce the heat.
- Once you see bubbles rise to the top and start to pop, they are ready to flip to the other side.
- Serve as desired, you might want to serve with maple syrup, nuts, and some fresh berries.
Nutrition
Carbohydrates: 18g | Protein: 4g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 175mg | Potassium: 130.5mg | Fiber: 1g | Sugar: 5g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg