Sometimes you just gotta make pancakes. Even when it’s 90 degrees outside at 8:30 AM.
Okay, so perhaps I’m crazy. But I’m about to leave for summer, there’s nothing but ingredients in the apartment, and we had buttermilk and bananas. So…this happened. I was winging it on the recipe a little, and they ended up needing almost twice as much liquid as I anticipated, but I blame the fact that I halved a recipe without halving the egg (because how do you halve an egg?) and added flax seed, which soaks up a good deal of liquid and gets jelly-y.
But yes, even on hot days, banana pancakes are what you want. The bananas get all melty and caramelized and almost marshmallow-y in texture, and the pancake-y part isn’t anything to sneeze at either. Way better than that boring old yogurt-and-granola nonsense.
Banana Pancakes for Two
- 2/3 c. whole wheat flour
- 2 tbsp. ground flax seed
- 3/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1 to 1 1/2 cups buttermilk
- 1/2 tbsp. oil
- 1 banana, sliced medium-thin
Heat a skillet or griddle over medium heat. Whisk together dry ingredients in a mixing bowl. Beat egg, buttermilk, and oil together in a separate bowl. Mix the wet ingredients into the dry, stirring until just combined and no dry streaks remain (lumpy batter = fluffy pancakes. Trust me!).
When griddle/skillet is hot, add a touch of oil or butter to prevent sticking and dollop batter on in 1/4 cup doses (pancakes will be a bit thicker than regular pancakes). Press banana slices into the top. Cook until golden brown on the underside and bubbles have appeared on top, 2-4 minutes. Flip and cook until brown on both sides and cooked through. Leftovers keep in the fridge for a day and can be frozen for longer.