In a small bowl, whisk together the wet ingredients.
In a larger bowl, combine the dry ingredients.
Mash 2 small bananas (you’ll need 1 cup of mashed bananas total, so adjust according the size of bananas used)
Add the wet ingredients to the dry and add the mashed bananas. Fold together gently until just combined.
COOK THE PANCAKES
Heat 1 Tbs butter in a skillet over medium heat.
Add pancake batter ½ to ¾ per pancake.
Cook until bubbles form and pop, then flip. Cook for another minute or two, until golden brown.
SERVE
Add bananas, syrup and chocolate chips to your pancake stack.
Devour.
Notes
Kylee’s NotesIf making a huge batch, place on a baking sheet in a warm oven to keep your pancakes warm as you make the rest.Storing and Freezing PancakesStore leftover pancakes well covered or wrapped in the refrigerator for up to 3 days. You may also freeze banana pancakes – separate each pancake with parchment paper and then place them in a freezer-safe bag and seal.Reheat in the microwave until hot. Or, just put them on a cookie sheet and heat in the oven (350 degrees F) for a few minutes. You could use your toaster as well, but I don’t recommend doing that from frozen.Substitutions and AdditionsAdd a little cinnamon, nutmeg or pumpkin pie spice to the dry mixture for some warm, yummy flavors.Switch out half of the flour for whole wheat flour, your pancakes will be a little denser, but a little healthier!What milk to use? You can use any kind of milk we’re just looking for moisture, so you get to pick what you add!As weird as it sounds to me peanut butter spread over these pancakes is a little piece of heaven!