Banana Pancakes: A Source of Vitamins and Eating Pleasure
By Tom Tillman
One of these mornings when you’re not rushing out the door, and you just happen to have an over-
All of this may not matter much—after all, both green and yellow bananas are rich sources of potassium, vitamin B6, fiber, and vitamin C, and particularly low in sugar when compared with, say, a doughnut. The real issue is that so few of us eat enough fruit, ripe or not. In January, scientists at the Centers for Disease Control and Prevention reported that fewer than 1 percent of adolescents, roughly 2 percent of adult men, and only 3.5 percent of adult women meet the guidelines of three and a half to five cups of produce a day. This despite the fact that the researchers counted jam, jelly, and orange juice as fruit, and both French fries and the ketchup poured over them as vegetables! If you are fretting over which fruit to eat—rather than glibly strolling past the produce aisle—you’re ahead of the game.
The recipe, believe it or not, is adapted from a children’s cookbook, which says nothing of how good they are but definitely proves how easy they are to make.
Servings: Makes twelve 4-
Total Time: 20 Minutes
2 tablespoons sugar
1/2 teaspoon salt
1 small, over-
1 cup plus 2 tablespoons low fat milk
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
Confectioners’ sugar (optional)
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-
Set a griddle or non-
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners’ sugar if desired.
Begin by whisking together the flour, baking powder, sugar and salt in a bowl.
Using a fork, mash the over-
Whisk the eggs into the mashed banana.
Add the milk and vanilla extract.
Then pour the banana mixture and melted butter into the dry ingredients.
Fold the batter with a rubber spatula. It will be thick and lumpy.
Heat the vegetable oil with a pad of butter on a griddle or in a non-
Flip the pancakes and cook a few minutes more.
Top with maple syrup, fresh sliced bananas and confectioners’ sugar if desired.