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Weekday Banana Pancakes

On my blog, you will notice that there is a lack of breakfast recipes, for good reason. That's mainly because I am not a morning person. Paying attention in the morning is a challenging task for me, at least until I have had a cup or two of caffeine.

I made this recipe a few months ago and never got around to posting it. It all came about when my little man wanted pancakes on a weekday morning. Had this been on a weekend, I would have happily pawned him off to my husband. But since it was a weekday, I had to suck it up and cook up some pancakes, at 7 am. Explaining to a hungry toddler why I don't like mornings seemed like more work to me than making the pancakes.

Luckily for me, this recipe is fairly straightforward and did not require too many steps. As I was nursing my mug of tea, I mused to myself, "Hey, this is a pretty simple recipe. I could pull this off on a weekday morning."

1 cup all purpose flour
1 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk
1 tsp vanilla
2 tbsp vegetable oil
2 ripe bananas, mashed

1. In a large bowl, combine flour, white sugar, baking powder and salt.

2. In a separate bowl, mix together egg, milk, vanilla, vegetable oil and bananas.

3. Stir the liquid mixture into the dry mixture until the flour is just mixed in. Do not over mix.

4. Heat oil in a large pan over medium high heat.

5. Scoop 1/4 cup of the batter into the pan and cook the pancake until the pancake is bubbly on top.

6. Flip the pancake and cook for another minute or two until the pancake is golden brown.

Freeze/Make Ahead: Allow the banana pancakes to cool to room temperature before wrapping each stack of 5 pancakes in plastic wrap. Place the wrapped stacks of pancakes into a ziploc bag, date and freeze for up to a month.

Source: Allrecipes

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