Banana Bread Pancakes

I love banana bread.  My husband loves pancakes.  He also loves breakfast food for dinner.  When I saw this recipe, I knew I had to try it.  Especially for a Pancake Tuesday - Mardi Gras sort of dinner.  These pancakes are sweet, especially with the recommended syrup, so pair them with some bacon or sausage to cut that sugar.  I served them up with some hot chocolate spiked with a little Kahlua!

3/4 cup mashed bananas (about 2)

1/4 cup buttermilk

1/4 cup sugar

4 tablespoons butter, melted

1 egg

1/2 teaspoon vanilla

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

sliced bananas

chopped pecans

In a stand mixer fitted with the paddle attachment, combine the bananas, buttermilk, sugar, butter, egg, and vanilla on low speed.  Mix until smooth (the bananas will leave some lumps).  Slowly add in flour, baking soda, and salt.  Stir until just combined.

Heat a nonstick skillet to medium-low and coat with nonstick spray.  Drop batter by about 1/4 cup (I use an ice cream scoop) onto griddle and cook until bubbles appear and bottoms are brown, about 4 minutes.  Flip pancakes and cook until brown, about 2 minutes more.

Serve with Bananas Foster Syrup and garnish with sliced bananas and pecans.

Serves 2.

Recipe adapted from Cuisine at Home, February 2014.