{Fluffy} Honey Banana Pancakes: These thick pancakes are light, fluffy, and filled with tons of honey banana flavor! Breakfast of champions.
For all of you breakfast people out there, I dedicate this recipe to you! For all of you non-breakfast people out there, I also dedicate this recipe to you, because these pancakes make breakfast worth having.
Seriously.
So, my sophomore year of high school, I decided it would be a great idea to join the cross-country team. Most of my friends were on the team, I could run (that’s important, right?), and I knew it would be great conditioning for soccer season. Practically speaking, it was a great idea.
But practicality will only take you so far, and soon your legs and lungs will have to take you the rest of the way, which was often 10 mile runs five days a week in 100 degree weather (with 6am meets on Saturdays). Honestly, why does cross-country have to be an August/September sport?
What a naive 15 year old I was, thinking cross-country would be fun and all. Apart from the nice tan I got, there was nothing about the sport itself I liked. But, it did teach me some valuable lessons.
Four of them, to be exact.
1. I like running–I do–but I do not like running for sport. I find no joy in running for a specific time. None.
2. I am not a morning workout person. If I have to be out of bed before the sun is up, it is most definitely not to do cardio.
3. Carbs make life worth living.
There is nothing like a steaming plate of pancakes, hash browns, and scrambled eggs after a particularly brutal cross-country meet.
4. Above all, cross-country taught me to love breakfast.
And these pancakes are no exception. Honey and bananas were made for each other, and these pancakes were made for anyone who loves comfort food carbs as much as I do.
- 2 cups all-purpose flour
- 1 Tbsp corn starch
- 2 Tbsp light brown sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 1/4 cups milk I used 2%
- 1 egg beaten
- 2 Tbsp vegetable oil
- 2 Tbsp honey
- 2 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 cup mashed bananas (about 2 medium-large bananas)
- Sliced Bananas
- Syrup
- Butter
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Preheat griddle or pan over medium-low heat, greasing with cooking spray or butter.
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In a bowl, mix together flour, corn starch, brown sugar, baking powder, salt, and cinnamon.
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In a separate bowl, mix together milk, egg, vegetable oil, honey, vanilla extract, almond extract, and mashed bananas.
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Mix the wet ingredients with the dry ingredients, and mix until just combined. The batter will be lumpy from the mashed bananas.
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Pour about 1/4 cup of batter onto the griddle, and cook over med-low heat. Once bubbles begin to form and burst in the batter, flip the pancake over and cook for about 1-2 more minutes, or until the underside is golden brown.
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Repeat for all of the batter.
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Enjoy with bananas, butter, and syrup!
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