Banana Bread Pancakes
From essentialingredients 12 years ago
- 30 minutes to make
- Serves 8-10
I've seen this idea around before, so I thought I'd mix and match some ideas and cheat a little bit and the end result is definitely a keeper. This makes an extra big batch, since I was making these to freeze for my kids' breakfasts, so reduce if needed or make a lot and freeze them!
Ingredients
- 3 cups pancake mix (I use Krusteaz brand) - there's the cheat! shopping list
- 1/3 cup brown sugar shopping list
- 1 1/2 tspn cinnamon shopping list
- 1/2 tspn nutmeg shopping list
- 1/2 cups finely chopped nuts (optional of course, but great! I used a combination of toasted walnuts, pecans and cashews) shopping list
- 2 tblspns vanilla shopping list
- 2 cups water shopping list
- 1/4 cup milk shopping list
- 3 large or 4 small very ripe bananas, mashed well shopping list
- 3 tblspns melted butter shopping list
- cooking spray (for the pan or griddle) shopping list
How to make it
- In large bowl, combine first five ingredients and stir well to combine.
- Add next three ingredients and lightly whisk together to combine, be careful not to over stir.
- Add in the mashed banana and mix again briefly to incorporate.
- Add in the melted butter and stir a few times to incorporate.
- Heat a skillet or griddle (or whatever you prefer to use for cooking pancakes) and spray with cooking spray. Use 1/4 cup measure to portion out the pancakes.
- Cook until the pancakes are golden and done in the middle.
- Top with your preferred pancake toppings and enjoy!
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