Homemade Banana Pancakes

In order to switch things up every now and then, Mr. L and I like to have breakfast for dinner, or "brinner" as we affectionately call it a la Scrubs:

For this week, I decided to try my hand at some delicious homemade banana pancakes since I had some over-ripe bananas still on my counter.  I never really know what to do with over-ripe bananas besides banana bread, so this was a great recipe to use them up before they needed to be tossed out!

Thanks to this recipe from Allrecipes.com, Mr. L and I had some delicious pancakes for brinner.  And since that recipe made about 13-14 pancakes (I used 2 tbsp of batter per pancake), I was able to freeze the rest for a quick breakfast treat throughout the week.  I definitely recommend giving this recipe a shot if you're feeling like some banana pancakes for breakfast or brinner soon!  :)

adapted from AllRecipes.com

Ingredients [6-8 servings]

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg, beaten
• 1 cup milk
• 2 tbsp vegetable oil
• 2-3 ripe bananas, mashed
• Additional vegetable oil for frying

Directions

Combine first four ingredients into one small mixing bowl.  In another medium-sized bowl, combine egg, milk, oil, and mashed bananas.

Add the dry ingredients to the wet ingredients, stirring carefully.  The batter should be a bit lumpy.

In a skillet over medium-high heat, add a small amount of oil.  When oil is very runny, add two tablespoons of batter for one pancake.

When the pancake batter starts to bubble around the edges and in the middle of the pancake, flip.  Cook for another minute or two until the second side is also golden brown and delicious.

Add more oil to the pan as needed, and as each pancake is finished, place on a paper towel to absorb any excess oil.  Feel free to spread some butter on top, then serve and enjoy!

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