Seriously, these days I feel a lot like a pancake machine. They’re so easy to make, and thick syrupy goodness just seems right for a crisp Colorado morning. Because I had a banana quickly seeing the other side of ripe – you know, the kind perfect for banana bread (?) – I decided to mash it up and stick it into some pancakes. But, I plan to make these tomorrow without the banana – *tear* (because that was my last one!) from all my pancake research, it seems that a banana binder isn’t exactly necessary in all occasions. I’ll let you know.
Anyone else love pancake mornings?
1 banana, smashed
2 pinches salt
1/2 teaspoon sweetener
a few drops vanilla extract (around 1/4 teaspoon)
a pinch or two of ground nutmeg
a pinch or two of ground cinnamon
2 tablespoons oil
1 Tablespoon baking soda
2 teaspoons apple cider vinegar
1 and 1/2 cups “milk” (I used a vanilla soy milk, but feel free to use another kind)
1 cup flour (I used white whole wheat)
1/2 cup rolled oats
Directions: Smash banana in a large mixing bowl. Stir in salt, sweetener, vanilla, nutmeg, cinnamon, oil, and baking soda. In a 2 cup measuring cup – or small bowl, combine vinegar and milk. Allow to sit for 5 minutes to sour, and…
Pour the milk into the large mixing bowl home to the banana obliteration. Stir, stir, stir – until combined. Next, stir in flour and oats.
Now, you’re ready to cook. Note – refuse to eat the pancakes until they’re cooled; their fluffy goodness will thank you later.
Place a skillet over medium heat. Grease (as in, coat with cooking spray or some oil – maybe even a little vegan butter?) and drop pancake batter (to th pancake size of your liking). When bubbles form on top and edges are slightly browned (or even appear a little dry), then – in one, foul swoop – FLIP! And cook the opposing side until golden brown. *Allow to cool*
Then, eat the entire batch plain, cover with sticky syrup, or share with some friends… because, sharing is caring. Isn’t that a Bob Ross quote? Eh…