Banana Pancakes

This Sunday was not so sunny and blue sky’s as I would have hoped it would have been. I began this particular Sunday with slothfulness.

Yes…… slothfulness.

I did not want to get out of the warm turquoise sheets into the frigid house that surrounded me, so I delayed as much as possible till there was no point anymore. Nevertheless….I arose. Today needed something delicious to help the gloominess so I decided to make Banana Pancakes just like the Jack Johnson song. The pancakes ended up being de-------licious. I traded out the all-purpose flour with gluten free all-purpose flour and did coconut milk instead of regular milk, which made the pancakes a little bit more healthy and surprisingly moist for being gluten free. Just add hot syrup and you have a meal that will kick your taste buds to heaven. So enjoy the recipe from allrecipes.com.

Banana Pancakes
By: ADDEAN1


"Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes."
(This lured me in)


Prep Time: 5 min    Cook Time: 10 min    Ready In: 15 min
Original Recipe Yield12 pancakes
Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Directions
1.  Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2.  Stir flour mixture into banana mixture; batter will be slightly lumpy.
3.  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.

Nutritional Information
Amount Per Serving Calories: 193 | Total Fat: 6.6g | Cholesterol: 39mgPowered by ESHA Nutrient Database