You must be logged in to post a review.
Bananas inside and out. A great way to start the day.
For the banana topping:
Cut the bananas in about 1 ½ inch thick slices. Heat a medium size skillet on medium heat. Add the butter to the skillet. As soon as it melts, add the bananas. Turn the bananas as they cook, and cook until all sides are a golden brown color. Remove from heat and set aside while making the pancakes.
For the pancakes:
In a medium size bowl add the flour, baking powder, salt, sugar, almond milk, egg yolks, and melted butter. Whisk together and set aside for a quick moment.
Add the bananas to a small bowl and smash them with a fork. Then add them to the flour mixture and stir together.
Heat a large skillet on medium heat. Add a third of the canola oil (assuming that based on the size of the pan used you’ll need to make 3 batches of pancakes to use all of the batter).
Then ladle the batter into to skillet to make the pancakes. Use a 1/4 cup measure, or scoop size that will yield your preferred size of pancakes. Fit as many into the pan as you can without them touching.
As soon as the bottom side of the pancake turns a golden color (about 3 minutes), turn it over to cook the other side until it turns the same color. Remove cooked pancakes to a plate while you finish with the remaining batter. Continue adding the canola oil each time before adding the next batch of pancake batter to the skillet.
Serve right away while hot and top with the browned bananas and your favorite syrup.
Pancakes adapted from “Apple Pancakes” page 106, “Better Homes and Gardens New Cookbook”, Copy write Meredith Corporation 1976 Revised Edition, Seventh Printing 1979.
A twist on a classic quiche, with a new and fun crust!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!