Banana pancakes are deffinitely one of my favourite meals and a great way to start a new day! ( or finish it ). Here’s the best recipe I found for you to make your own delicious pancakes…with bananas! 🙂
What you need:
2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2½ cups all-purpose flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
What to do:
In a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
Let batter rest for about 5 minutes.
Heat a non-stick griddle to 325 degrees or large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a ⅓ cup measure (or an ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. They are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
Serve topped with sliced bananas, butter, and maple syrup.
Recipe taken from
Oh, man, I have a recipe for you…you are going to love it. it’s good to eat at any time. A little difficult to make, but the results…oh, the results!
What you need:
1 cup Pecans, Finely Chopped
½ cups Packed Brown Sugar
2 ounces, weight Semi Sweet Chocolate Grated
2 Tablespoons Kahlua
Dash Of Salt
2 sticks Butter (salted)
1-½ cup Sugar
2 teaspoons Instant Coffee Granules
1 teaspoon Kahlua
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon Vanilla Extract
4 whole Large Eggs
What to do:
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.