Made from scratch: Cinnamon Banana Pancakes | TastyBits
August 20, 2016
Breakfast is my favorite meal of the day, but I rarely eat it during “breakfast” hours. On the weekends, I’m a lazy, slow riser and usually don’t get to eat my first meal until Noon. These Cinnamon Banana Pancakes are made from scratch and dusted with love.
A quick and easy recipe that’s perfect for breakfast, brunch, lunch, and dinner is my Cinnamon Banana pancakes. These from-scratch cakes are customizable, and that’s what makes this recipe fun!
I add a ton of other stuff besides cinnamon and bananas to my scratch cakes. Semi-sweet, mini chocolate morsels, a dash of vanilla, and a pinch of sea salt are my top three things to add to the scratch cake batter.
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup semi-sweet mini chocolate morsels
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
3 ripe bananas, mashed
Combine flour, white sugar, baking powder, cinnamon, and salt.
In a separate bowl, mix egg, milk, vegetable oil, vanilla, and mashed bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook until pancakes are golden brown on both sides; serve hot.
What substitutions can be made for allergy-friendly Cinnamon Banana Pancakes?
Replace all-purpose flour with 1 cup of Bob Red Mill’s 1 to 1 baking flour.
Replace the egg with 1/3 cup of unsweetened applesauce.
Replace whole milk with dairy-free milk.
My crowd-pleasing Cinnamon Banana pancakes are even better when topped with your favorite granola, fresh strawberries, and a ton of powdered sugar. Adding extra bananas on top is a brilliant idea as well. – Enjoy!