Double Banana Pancakes

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.