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
2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
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.
Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.
Serving Size: 2 small cups
Ripe banana - 1 small fruit (mine weighed 54 grams with skin)
Milk - 150 ml
Grated / Shredded coconut - 2 spoons
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