Sunshine Banana Pancakes

Sunshine Banana Pancakes

Sunshine Banana Pancakes

These pancakes are what happens when overripe bananas finally live their best life. Soft, golden, lightly spiced, and just sweet enough - perfect for slow mornings or anytime you want breakfast to feel like a hug.

What You’ll Need

• 1 cup all-purpose flour or buckwheat flour for a nutty twist

• 1 tablespoon baking powder

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 2 very ripe bananas, mashed (the spottier, the better)

• 1 large egg, lightly whisked

• ¾ cup milk

• Cooking spray or coconut oil spray (for a hint of tropical magic)

For the grand finale:

• Fresh banana slices

• A generous drizzle of maple syrup

How to Make the Magic

1.       In a medium bowl, whisk together the dry cast of characters: flour, baking powder, cinnamon, and salt. Set aside.

2.       In a larger bowl, mash the bananas until creamy and fragrant. Whisk in the egg, then pour in the milk, blending until smooth and sunny.

3.       Gently fold the dry ingredients into the wet. Stir just until combined—stop while the batter is still a little lumpy. (Overmixing is the enemy of fluffy pancakes.)

4.       Heat a nonstick pan over medium heat and lightly coat it with cooking spray or coconut oil.

5.       Spoon about ¼ cup of batter into the pan for each pancake. Let them cook until bubbles form on the surface and the bottoms turn golden. If they brown too fast, lower the heat—patience pays off here.

6.       Flip and cook the other side until equally golden and cooked through.

To Serve

Stack them high, scatter over banana slices, and finish with maple syrup cascading down the sides.

Makes about 8 Pancakes - perfect for sharing, or not.

Bonus: These pancakes keep beautifully in the fridge for a few days and freeze like a dream for future use.