Every week I buy a bunch of bananas and I am really against eating over ripe bananas, they just make me make an icky face! Back in the day I would make banana bread out of these bananas but these days I don’t #1 need a whole loaf of banana bread or #2 need the calories that come with it! So one day I decided to mush up my over ripe banana and throw it in my pancake batter and boy am I glad I did! These pancakes are nice and moist and taste a lot like banana bread with none of the added calories. Now this is a weekly must have in my house.
Banana Pancakes: Serves 2-3
2 Ripe Bananas – Mashed
Place your room temperature banana’s in a mixing bowl and either with a mixer or a fork smash up the banana until it is nice and smashed. Add the egg and milk to the batter and stir vigorously with your fork until nice and frothy then add the bisquick and stir just enough to wet the batter – you don’t want all the lumps to be out of it! Now let it sit for 5 minutes or so, it will thicken slightly. Heat a nice skillet over medium heat, spray with pam, then add half the butter to the skillet and melt it all over, and pour out half the batter into pancakes of your favorite size. Let the pancakes cook on the one side until bubble start to form in the top and the bottoms are nice and golden brown, flip and let them finish cooking. Remove to a sheet pan and place in a 200° oven to stay warm. Repeat with remaining butter and batter, then serve and enjoy!
WW: 9 Points Plus / serving @ 2 servings
6 Points Plus / serving @ 3 servings