We’ve all heard that breakfast is a very important meal. At our house we are not allowed to skip it. We love breakfast! My kids eat double the amount of food for breakfast than they do for dinner. I have a number of recipes that I’ll start sharing with you. Here is the first and possibly the easiest one of all: Banana Pancakes. Not only there is a lot of nutritious value in bananas but they are sweet, delicious and very affordable. We add them to cereal, oatmeal, shakes or simply just eat them as an afternoon snack. Which reminds me that my youngest sister used to just pick one out of the bunch, peel it and put sweet condensed milk on top, her eyes would just sparkle at every bite as if there is nothing better in the world!!!. Crazy, right?
Here is one of many banana plants from my mom’s backyard in Venezuela
For this Easy Banana Pancakes you’ll need very few ingredients that you probably already have in your pantry. For the toppings you could use any nuts you like, any kind of syrup you have or even just more bananas. I personally love this combination of bananas, pecans and maple syrup. This weekend when you look over your kitchen counter and see those last three bananas of the bunch remember this recipe and get cooking! 🙂
Ingredients:
(serves 4)
For the pancakes:
3 Very ripe bananas 
2 Eggs
1/4 Cup Greek yogurt, plain
1/4 Cup all-purpose flour
1/4 Cup whole wheat flour
1/4 teaspoon salt
2 Tablespoons butter (for cooking)
For the toppings:
1/2 Cup pecans, toasted & chopped
1/4 Cup maple syrup
Preheat a medium frying pan to medium heat, you could also use a griddle. Preheat your oven to 200F
In a medium bowl smash the bananas with a fork. In a small bowl beat the eggs until frothy. In a large bowl combine the flours, yogurt, salt and eggs to make a batter. Fold in smashed bananas. Make sure you combine all the ingredients well but don’t over stir the batter if you want fluffy pancakes.
Add a little bit of butter to the hot pan, once melted ladle the batter in 1/4 cup portions into the pan. Cook until air bubbles form on top, about 3 to 5 minutes. Turn the pancake and continue cooking until the bottom is golden brown, about 3 minutes. Repeat with the remaining batter. Keep the finished pancakes in the warm oven. When ready to serve, top the pancakes with pecans and drizzle with Maple Syrup. Enjoy!
