*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Just a tip for fuss free banana mashing... stick them in a zip-lock bag, zip and squeeze! When you're done cut a corner off and you have a pour spout! I do the same for marinades and everything else of the sort! So much cleaner! And less dishes to boot!
Amazing pancakes. Definitely the best I'v ever made. I followed another reviews advice and added 1/2t. of vanilla extract. I also used 2T of applesauce instead of the vegetable oil to make it a little healthier. Delicious!!
I have found that by measuring the dry ingredients and then putting them through a shifter makes for fluffy pancakes. I also substitute melted butter for the oil, I mix the liquid ingredients including the egg and then add the liquid mixture to the dry and stir to mixed, add two whole banannas and using a potato masher, mush them well. I use 1/4 cup measure per pancake. For thinner add a bit more milk.
this was a really simple and yummy recipe! i added vanilla like what many reviewers had suggested and it turned out even more delicious. it was just sweet enough for me. but 1 thing to note is really to cook this on a LOW temperature so that the insides of the pancakes gets cooked. it's also less mushy and easier to turn. i learnt this the hard way. the first time i did this i turned the stove on HIGH and the bottom browned really fast. i was struggling to turn it over but the whole thing basically fell apart cos it was still very soft and mushy inside. the bottom ended up black and i had to throw it out and start from a lower temp. other than that it was yummy =) thx for the recipe Andrea
My family loved this recipe but I used self rising flour and omitted the salt and added 1/2 teaspoon of vanilla. I also omitted the oil and added 2 Tablespoons of applesauce. And for the peanut butter lover I added to a sauce pan 1 cup of each water, sugar & peanut butter best with smooth peanut butter. And brought this to a boil and cooled I used this as the syrup for the pancakes. So I saved a few calories on the pancakes but added a few on the peanut butter syrup. It was well worth it.
Simple easy and delicious. I add 1 tsp of vanilla a pinch of cinnamon and sliced almonds and Oh God even better! My housband likes to top it with whipe cream ice cream and pieces of banana and strawberry. We also like with jam or baked apple slices
What wonderful pancakes!! I made a plain batch and then a batch with toasted pecans added to the batter. Both excellent! The only reason I'm giving this 4 stars instead of 5 is that I adjusted the recipe. I read the "mushy" complaints and decided to only use one banana. They were perfect and had plenty of banana flavor. Everything else in the recipe stayed the same. I will say that it was a large banana so maybe that makes a difference. However, I try to reserve 5 stars for outstanding recipes that DON'T need tweaking.
The flavor of these were okay, but the texture just did not do it for me. They were very, very, overly moist. On the verge of being mushy feeling, though I made sure to cook them a very long time. Perhaps the poster uses smaller bananas than I did. It would help if the measurement was in cups instead of amount of bananas, since banana size varies so much. I won't make this recipe again.
these were really good i keep overripe bananas in the freezer until i have time to use them i only had one -pureed it - added some vanilla - cooked it on low to med the texture was good - we really enjoyed these