This post is really late today. I write usually the day I post which means I need to be organized and really stay on top of everything. Once in a while I get a bit ahead of myself but for the most part I wake up and start with whatever idea I had jotted down the previous day.

Not today. It has been a busy morning and I did nothing last night to prepare for today. I knew this was going to happen but I was having a bit of a Mommy temper tantrum and didn’t want to get ready. I was tired last night after getting home at 10:30 pm from dance and stopping at the grocery store to buy milk. I knew I had to volunteer at the library today, my daughter has dance (again) and my son has orchestra auditions. Didn’t matter. I went to bed.

So, here it is. We all have these days.

When bananas start to turn or have spots of any kind on them my children won’t eat them. I just throw them in a basket in the top of my freezer to save for banana bread, muffins or cakes. I pulled four out yesterday morning and let them thaw in a bowl to use for dinner.

Verdict:

They tasted like banana bread. They were not as heavy as banana bread but they had that same great banana flavor. Both children ate three pancakes each before we left for lessons.

I had enough batter leftover to make 2 breakfast servings for today.

Ingredients:

• 2 cups flour
• 2 Tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoons salt
• 2 eggs, beaten
• 4 bananas, mashed
• 2 cups milk
• 4 Tablespoons, oil
• 2 teaspoons vanilla
• 1/2 cup pecans, chopped
• butter

Directions:

1. In a small skillet over medium heat add butter and pecans. Allow pecans to toast for 3-5 minutes until fragrant. Remove pecans from heat and allow to cool slightly.
2. Combine flour, sugar, baking powder and salt in a large bowl. In a separate bowl, mix together egg, milk, vegetable oil and bananas until well combined.
3. Stir flour mixture into banana mixture with pecans; batter will be slightly lumpy.
4. Heat a griddle over medium high heat. Melt butter on griddle. Pour or scoop the batter onto the griddle, using 1/3 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with butter and syrup if desired.