It’s funny that as soon as my post published last week on how to use up leftover bananas, my dad brought about 3-4 more pounds that very night! We ate what we could, chopped some to freeze, and used the rest to make these awesome banana pancakes. I found the original recipe here, but made it slightly differently using applesauce instead of oil, and I used a mixture of all-purpose and whole wheat flour. Allison LOVES pancakes, and it’s one of the only things she’ll eat with no problem, so I wanted to make these as healthy as possible to make sure she was getting good food!
Start by mashing two bananas. Or eight, if you want to quadruple the recipe like I did to ensure lots of leftovers!
Mix up the bananas with the milk, egg, and applesauce.
In another bowl, mix the flour, sugar, baking powder, and salt.
Pour the flour mixture into the banana mixture and stir until just combined.
Cook all the pancakes on a greased griddle, flipping once the edges start to bubble.
I absolutely love these! They’re soft and fluffy, and the sweetness from the bananas means you don’t need much sugar added at all. I actually like my pancakes with a small drizzle of honey, and so does Allison.
That is a face that loves pancakes! Freeze the leftovers on a cooling rack, then place them all in a freezer bag to conveniently pull out on busy mornings.
- 1 cup flour (All-purpose, whole wheat, or a mixture)
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons applesauce
- 2 bananas, mashed
- Mix together bananas, applesauce, egg, and milk in a large bowl. In another bowl, mix the flour, sugar, baking powder, and salt.
- Pour the flour mixture into the banana mixture and stir until mixed.
- Place 1/4 cup of the mixture for each pancake on a greased hot griddle, flipping once after bubbles start to appear. Serve immediately or freeze for later.