This recipe is a result of having a super ripe banana, leftover buttermilk and a craving for pancakes. So, I pretty much took my Lemon Berry Pancake Muffins recipe and tweaked it to make this happen. It is yet another super easy recipe that requires no standing in front of the stove. Although if you do prefer your traditional shaped pancakes, this will still work just fine. But, lets face it… I suck at making the perfect pancake, which is why I leave the work up to the oven, haha. Plus, they’re all equally warm, ready to serve. And guess what? If you’re out of eggs, you can still make pancakes happen! Enjoy.
makes about a dozen
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk (plus extra just in case)
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1 small ripe banana, mashed
Olive oil cooking spray
Grade B Maple syrup
Preheat the oven to 400 F degrees.
Combine the flour, sugar, baking powder, and salt in a large bowl with a whisk.
In another bowl whisk the buttermilk, melted butter, olive oil, vanilla extract and mashed banana together. Add half of the dry ingredients and mix well. Then add the last half of the dry ingredients and whisk until everything is smooth. If the pancake batter is too thick add another splash of buttermilk or milk to loosen it up.
Spray the inside of the muffin tin with cooking spray making sure you cover the bottom and sides. Pour the batter about three fourths of the way in each muffin tin and bake for about 15 – 20 minutes.
Serve warm or room temperature with grade B maple syrup and fresh raspberries.