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These banana pancakes are currently one of my favorite things to have for breakfast. I've tried several recipes for banana pancakes and this one is my absolute favorite. Some banana pancakes end up mushy and seem undercooked, but this ones are thick and fluffy. There is no added sugar, so they have a great banana flavor without being too sweet. This recipe makes enough pancakes for one person, but it can easily be modified to feed more people.

Step 1: Ingredients & Materials

Ingredients:

1 ripe banana (the browner the better)

1 egg

1/4 cup milk (I'm using almond milk but you can use any dairy or non-dairy milk)

1 tsp vanilla extract

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Materials:

medium size mixing bowl

fork

measuring cups (1/4 cup and 1/2 cup)

measuring spoons (1/4 teaspoon and 1 teaspoon)

griddle or frying pan

whisk

spatula

flipper

Step 2: Prepare the Batter

Peel the banana and place it in the bowl. Mash the banana with a fork until smooth. Add the egg, milk, and vanilla. Whisk until combined. Next, add the flour, baking powder, and baking soda. Whisk until everything is combined. Do not over mix. The batter will be thick, but that's okay.

Step 3: Frying

Turn your griddle on to medium heat (mine was set at 350 degrees Fahrenheit). Pour the batter onto the heated griddle in three equal (or almost equal) portions.

The batter is thicker than normal pancake batter, so the pancakes might be oddly shaped. You can use a spatula to gently push the batter into a more circular shape if you would like.

Once bubbles have formed on the surface of the batter, the pancakes are ready to flip. This took about a minute and a half for me, but it will depend on how hot your griddle is and how done you like your pancakes. Flip each pancake over and allow to cook for another 30 seconds to a minute. (Again, this will depend on how hot your griddle is and how done you like your pancakes.)

Step 4: Plating

Once your pancakes are done, transfer them to a plate and devour with the toppings of your choice. I just went with butter and syrup, but you can use whatever you like. Peanut butter and chocolate chips are a great option for kids or those with more of a sweet tooth!

<p>me and my brother love pancakes I will definitely try this recipie </p>
Is the amount of flour critical, or could you lower the amount some to get closer to an actual pancake batter consistency?
<p>I haven't really tried them with less flour. I think that they might be mushy/undercooked in the center if you do that. You could certainly try it, though.</p>

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