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Banana Pancakes

Categories: Breakfast/Brunch
Contributed by: Jacqueline&David

This is just a plain pancake recipe w/ the addition of a very ripe banana. You can always add chocolate chips for a more decadent brunch or breakfast treat. If you want plain pancakes, this is the recipe we always use, minus the banana. You may have to add more milk than the recipe calls for.


  • 1 egg (we substitute a 1 egg equivalent w/ Egg Beaters to avoid cholesterol)
  • 1 C all-purpose flour
  • 1 to 1 1/4 C milk (Start w/ 1 cup. You may need to add the rest later as your're making them. You may need more milk than this even!)
  • 2 T canola or vegetable oil
  • 1 T sugar
  • 1 T baking powder 
  • 1/2 t salt
  • 1 very ripe banana, mashed w/ a fork
  • ~~Optional: Chocolate chips, pecans, etc.


1. Beat egg fluffy. Add milk, oil and banana. In separate bowl combine flour, salt and baking powder. Add that to wet ingredients and beat until smooth. Once we stir it basically together, we get out the electric mixer as this really gets it nice, smooth and lump-free. David at this point pours the batter from the bowl into a large liquid measuring cup that has a pour spout edge. This makes things much easier to do than having a dripping bowl to deal with!
2. Is the batter thin enough now? If not, add a touch more milk until it reaches desired 'thinness'. I notice that after a few pancakes, I sometimes have to then add a touch more milk to keep it thinned reasonably.
3. We cook the pancakes in nonstick skillets greased w/ margarine or butter. There is a healthy newer margarine that is called Canoleo (we buy ours at Trader Joes or Whole Foods.) It has only 1 g saturated fat/serving and no partially-hydrogenated evil oils (the trans fat culprits) and no cholesterol. It's made from Canola oil. It tastes really good but it's on the salty side. That's what we've been using lately.