Banana Bread Pancakes

Bananas get overripe in our house easily this time of year.  One solution that works well is freezing them for future batches of banana bread or pancakes.  

I had four brown bananas on the counter this evening that became breakfast for dinner.  The boys were thrilled!  I made a double batch of Banana Bread Pancakes to freeze for weekday breakfasts or lunches.  (Freeze in single layers separated by wax paper.  Store pancakes in a zip top bag.)  As a finger food treat, my boys enjoy dipping pancake strips in syrup for something different. 

Banana Bread Pancakes
Adapted from 100 Days of Real Food

• 2 cups of whole wheat flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon honey
• 2 eggs
• 1 3/4 cup milk
• 1 teaspoon vanilla
• 2 tablespoons melted coconut oil (or butter)
• 2 ripe bananas, mashed
• Pure maple syrup for drizzling

1. In a large bowl combine, flour, baking powder, baking soda, salt and cinnamon.  Wisk together.
2. Add honey, eggs, milk, vanilla and coconut oil (or butter).  Wisk to combine.
3. Add mashed bananas and stir briefly.
4. Heat a griddle or saute pan over medium high heat (350 degrees for a griddle).  Butter the pan or griddle and pour the pancake batter in to your desired size. 
5. Give the pancakes a few minutes to set before flipping.  Allow them another few minutes to cook on the second side before removing from the pan.
6. Serve with nuts, fruit, and syrup or any combination of the three.

I have heard breaking up a bunch of bananas keeps them from ripening as quickly.  The mental picture of my husband's face as he sees bananas sprinkling our kitchen surfaces has kept me from trying that one.  If any of you have feedback in the area let me know!