A few months ago, I’d planned on banana bread for breakfast. I had mixed it up the evening before, and since I didn’t have time to bake it that night I planned to put it in the oven in the morning. And then I overslept. At 7:30, with three boys yelling about grumbling tummies, I added some extra milk to the batter, and Banana Bread Pancakes were born! They’re now one of our favorites, although I don’t make them nearly as often as everyone would like.  They’re especially good at keeping stomachs full longer, since the bananas add that extra heartiness.

It’s more complicated than a typical pancake recipe, but the good news is that it’s “One Pot.” I like a recipe that has less dishes to wash! We use all purpose einkorn flour, but whatever flour you’d normally use should work just fine as well.

Banana Bread Pancakes
(Recipe and quantities follow the pictures)

Melt the butter in a large saucepan, then add bananas. Mash well, and cook until mixture is semi smooth–about the consistency of oatmeal.

Remove from the heat, and allow to cool slightly so that the eggs don’t cook when added. Stir in the eggs and honey until well incorporated.

Add the baking powder, flour, and salt, stirring until just combined. Slightly lumpy is fine!

Stir in the milk until the batter reaches the desired consistency.  Sometimes, we use less for denser, more “banana bread” like pancakes.  Other times, I’ll add closer to 1 cup to make thinner, almost crepe like pancakes.

Cook in a heavy skillet over medium heat. I like the flavor that greasing the pan with butter gives, but it does brown more significantly than oil if you have picky eaters!  (Quadruped footprint shapes are, of course, fun but optional.)

They’re delicious as is, or serve with butter and maple syrup!

Banana Bread Pancakes
1/2 cup butter (1 stick)
3 large, extremely ripe bananas
2 eggs
1/2 cup honey (or brown sugar)
1 Tbsp baking powder
2 cups all purpose flour
1 tsp salt
1/2 to 3/4 cup milk

1.  Melt butter in a large saucepan
2.  Add bananas to butter, mashing well, and cook until slightly thickened and semi-smooth.
3.  Remove from heat, and allow to cool until just warm.
4.  Stir in honey and eggs, mixing thoroughly.
5.  Fold in baking powder, flour, and salt until just combined.
6.  Mix in milk until batter reaches desired consistency.
7.  Cook in a well greased, heavy skillet over medium heat.  Keep warm in the oven on low until ready to serve!