This weekend at brunch, step away from the ordinary with these banana pancakes. This recipe is actually a banana muffin recipe I have but I cook them into pancakes. The results are AMAZING! These have always been a crowd pleaser because they are fluffy and sweet. I find that they do not need syrup or butter, I just top mine with some WICKED MARMALADE. Bon appetite!
MAKES 14 MEDIUM PANCAKES
4 cups stone ground whole wheat pastry flour
1/2 cup organic sugar
8 tsp baking powder
1 tsp fresh ground sea salt
2 organic eggs, beaten
2/3 cup organic milk
2/3 cup water
1/2 tsp pure vanilla extract
2 cups organic very ripe (the uglier the better) bananas (approx. 4 large bananas), mashed well
4 TBSP organic coconut oil, warmed
organic coconut oil
Preheat oven to 200 degrees. In a large bowl sift the flour, sugar, baking powder, and salt. In another bowl mix the eggs, milk, water, vanilla, mashed bananas and oil until blended well. Pour the banana mixture into the dry mixture and blend just until completely wet. In a nonstick skillet on medium heat, heat 1 TBSP coconut oil, ladle in about 1/2 cup of batter and cook until edges are slightly crisp and small bubbles appear in the batter, With a spatula, check the bottom by gently lifting up one side slightly and check to see that the cake is a nice golden brown. When golden brown, flip the cake to other side and cook that side until golden brown. Place cooked pancake on an oven proof plate and put in warm oven to hold until all are done. Serve with WICKED MARMALADE.