Fluffy Banana Pancakes and Zombie Dancers

We are back! We spent the weekend in Lansing so that my daughter could dance at the DYI Halloween festival. Her dance school dressed like zombies and Irish danced both days. We are not a scary Halloween family in the least. We are cute costumes and candy not zombies and witches. But, she really got into doing this. I think because she did not have to wear her wig and she could make her own costume which she loved! She made a simple tutu out of tulle and had fun with her makeup.

The Halloween party was amazing! They had a Ghostbuster Echo I, a van from Jurassic Park with a giant moving dinosaur and a small haunted house and graveyard. It was perfect for kids! The zombie dancers seemed to get into it too.

But, weekends like this mean that we are playing catch-up for a few days. Dinners need to be simple. What could be more simple than breakfast for dinner? These were a light, not too sweet, banana pancake. They were easy to make and you can make extra to freeze for busy mornings too! Just warm in the microwave, oven or toaster.

Fluffy Banana Pancakes

Servings: 6
Time: 10 minutes prep. and 30 minutes cooking time
Difficulty: easy
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Verdict:

My kids and I loved these pancakes. The banana flavor was so good. It was a nice, light hint of banana and not the overpowering flavor or heaviness that is present in some banana breads.

This was a tasty use for those bananas that are going to go bad within a few days. You want to use the really ripe bananas for the best flavor. Bananas with no brown on them are not good for making these.

I served the pancakes with butter and a drizzle of pure maple syrup.

Ingredients:

1 1/4 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
4 -5 large smashed bananas
1/4 – 1/2 cup milk
3 tablespoons vegetable oil
1 egg, beaten
1/2 teaspoon vanilla
butter for cooking pancakes

Directions:

Whisk together flour, sugar, baking powder, and salt in a bowl. Whisk together the 1/4 cup milk, egg, 3 tablespoons vegetable oil, bananas, and vanilla extract. Combine the flour mixture and egg mixture stirring until only a few lumps remain. If batter is too thick slowly add milk until it is the desired consistency. Let the batter stand for at least 5 minutes for extra fluffiness.
Heat a skillet or griddle over medium heat, and add a pat or two of butter. When the butter melts slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.