In our tiny household, Sundays are for freshly poured coffee, catching up on laundry and the house projects we've been avoiding. I finally organized the pantry and Henry put up the shelves. Our house is finally starting to feel like home. The reward: banana pancakes.
- One over-ripe banana, mashed (two if on the smaller side)
- 1 large egg
- 1/4 tsp vanilla extract
- 1/2 cup whole or almond milk
- 2 tblsp coconut oil, melted (can also use butter)
- 3/4 cup whole wheat flour (can also use white flour)
- 1 tblsp coconut sugar (can also use white or light brown sugar)
- 1/4 tsp fine salt
- 1 tsp baking powder
- Mix mashed banana, egg, vanilla and milk together until blended
- Slowly add melted coconut oil and mix well
- Add flour, coconut sugar, salt and baking powder to bowl. Do not mix until all ingredients have been added. Gently mix together while slowly adding the milk until incorporated. The batter may still be lumpy from the banana and that's ok!
- Heat a cast iron skillet or non-stick frying pan on medium heat until hot. Add a dash of olive oil or butter and swirl until melted and the surface is coated.
- Drop heaped tablespoon of batter onto pan (two if making regular sized pancakes). Let it sit until bubbles appear on the surface and start gently popping. Flip over and cook until the bottom is golden brown. They will puff up slightly.
- When done, transfer to serving plate and build stack.
- Serve while hot - I topped mine with a dollop of Siggi's yogurt, Sqirl Jam and a squeeze of lemon. But a pat of butter and syrup is also delicious.
P.S. Do you have any good pantry organization tools or tips? See slightly under control hot mess below.