- 5 medium bananas
- 3 cups all-purpose flour
- 7 1/2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 6 large eggs
- 3 cups coconut milk (I substituted this for regular milk)
- 1/2 cup unsweetened applesauce (I increased the amount by a couple of tablespoons)
- 1 tablespoon cinnamon (I increased the amount by 50% as I love the flavor of cinnamon)
- 4 teaspoons vanilla extract (I increased this as well by 1/3)
- fresh blueberries, optional
Directions
- In a stand mixer, thoroughly combine bananas, sugar, eggs, milk, applesauce, and vanilla.
- In a separate bowl, sift together flour, baking powder, salt, and cinnamon. Stir in wet ingredients until moistened. Don't over-mix as the pancakes with turn out tough.
- Ladle 1/4 cup batter onto a greased griddle or skillet for each pancake. Drop a few blueberries (or chocolate chips) on each pancake. Flip when the pancake becomes bubbly on the top.
- Store hot pancakes on a baking sheet in a warm oven while you finish cooking up all the batter.
- I serve these topped with applesauce and more blueberries.
This recipe made up 44 - 5" pancakes and each pancake is roughly 60-70 calories.
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