“This song is made to keep ya from doing what you’re supposed to….like waking up too early…maybe we can sleep in…
I’ll make you banana pancakes…
pretend like it’s the weekend now
can’t you see, you gotta wake up slow.”
- 1 c whole wheat flour
- 2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/2 t cinnamon
- 1 overripe banana
- 1 c buttermilk, minus 1 T
- 1 T coconut oil, melted
- 1 T butter, melted
- 2 t vanilla
- 1 egg
- 2 T granulated sugar
- 1 T brown sugar
- *garnish with sliced banana
- 1/2 c butter
- 1 c sugar
- 3/4 c buttermilk
- 1 t baking soda
- 1/2 t salt
- 1 t vanilla
- 1/8 c peanut butter (crunchy or creamy, I prefer all-natural crunchy: just peanuts)
- 1/2 t cinnamon
- Bring butter, sugar, and buttermilk to a boil, simmer 2-3 minutes or until thickened.
- Remove from heat.
- Stir in baking soda, salt, vanilla, peanut butter, and cinnamon. Pour into glass container to cool.
- Preheat large skillet or griddle on low heat with 1/2 T butter, don't let burn.
- Whisk together dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- In separate bowl, peel and mash banana. Add remaining ingredients.
- Gently mix wet ingredients into dry ingredients until just barely incorporated. Do not overmix.
- Increase heat to medium. After preheated to medium, spoon 1/3 c batter for each pancake. When pancake starts to form air bubbles, flip. Only flip once. Serve with syrup, garnish with sliced bananas.
*When making syrup, baking soda will make syrup foam up almost double in size. Make sure you use a pot big enough to allow for this to avoid overflow. **If you're not much of a peanut butter person, simply leave out the peanut butter and the syrup will still be amazing. ***If you use a larger banana, it will affect the batter and pancake consistency to be thinner. To compensate, add a little more flour until the batter holds it shape well, about 1/4-1/2 c extra flour.