Bananananana Bread Pancakes

 

 

There is something really comforting about fresh, homemade-from-scratch banana bread, especially when it's hot out of the oven.

 

And it's perfectly alright to eat it for breakfast. Just ask Bill Cosby's #1 Fan, AKA my mom, who is a firm believer in cake, of any kind, for breakfast.

 

 

 

 

But for those of you who are not firm believers in Bill Cosby's Cake For Breakfast Belief (It's a thing. Really. My mom said so.), these pancakes are a pretty close second to actual cake-for-breakfast, and they're pretty easy too.

 

 

 

Banana Bread Pancakes

 

2 cups Bisquick Mix

 

2 tsp. Baking Powder

 

3 Tbsp. Brown Sugar

 

3 large, very ripe bananas, pureed (or mashed really, super well)

 

2 Tbsp. Oil

 

2 Eggs

 

1 tsp. Vanilla Extract

 

About 1 tsp. Cinnamon (more or less if it's your thing...)

 

1 cup Milk

 

Heat a non-sick griddle over medium heat while preparing the batter.

 

Combine all ingredients in a medium mixing bowl, and whisk until everything is well incorporated.

 

Make sure your griddle is hot enough by flicking a couple drops of water on it. If it sizzles and evaporates right away, it's ready. If not, just wait a few more minutes. DO NOT put your batter on a griddle that's not hot enough, you'll be left with no pancakes and a big mess.

 

Using a 1/3 cup measuring cup, pour out the batter onto the hot griddle. When the pancakes bubble on the top an the bubbles don't fill back in, and the sides don't look as "wet", flip those babies. Repeat until all batter is used up.

 

Makes up to 18 pancakes, which will last in your fridge for a few days after you make them... perfect for those school/work mornings that you want hot breakfast but don't have time!

 

I like these topped with a little butter and maple syrup (I'm a purist, what can I say?!)

 

BUT for a real kick, try them "Elvis Style", topped with warmed peanut butter and crumbled, fresh cooked bacon.