Need another recipe to use up those bananas that are sitting on your counter and starting to look funky? In my house, nobody will eat a banana unless it is a beautiful golden yellow without a speck of brown on the peel…and my kids won't eat banana bread, but they WILL eat these!
I found this recipe on AllRecipes (and if you aren't familiar with the site, check it out!) and tweaked it a bit to bring down the calories/fat. Homemade pancakes are incredibly easy to make and so much better and cheaper than using a mix or (GASP!) buying frozen pre-made ones. I make them about every 10 days and triple the batch. Once they are cooled, I put 2-3 in a Ziplock sandwich bag and freeze them. It makes for a quick & easy breakfast!
For those of you following Weight Watchers, these are 3 Points per serving (2 pancakes)
Banana Pancakes (makes 12 pancakes/6 servings)
- 2 medium very ripe bananas, mashed
- 1 egg, slightly beaten
- 2 Tbsp no-sugar added applesauce
- 1 cup skim milk
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 Tbsp sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
Mash bananas well. Add egg, applesauce, milk. Mix well. Add remaining ingredients and mix to get rid of any lumps. If batter looks too thin (which might happen, depending on the size of your bananas), add up to 1/4 cup more flour, a little bit at a time until it is the right consistency.
Heat a non-stick griddle or pan and spray with non-stick cooking spray (use medium heat). Using approximately 1/4 cup of batter for each pancake, pour batter onto heated griddle. Allow to cook until you see bubbles on the top. Flip and cook until done.
Not too concerned about the calories or fat? Simply use vegetable oil in place of the applesauce and whatever kind of milk you like (I hear they are great with buttermilk instead of skim)!