Pancakes were one of the earliest things I remember watching my mom make. Granted, back then we used box mixes and doused our stacks in Aunt Jemima and Margarine (please don’t hold this against me…) Still, I remember studying my mom intensely trying to figure out how she got her pancakes so perfect.
I failed at making pancakes for years.
I know, it seems slightly strange that for someone who loves food so much couldn’t make something as simple as pancakes but trust me, it happened.
Then one day I realized all I had to do was turn down the heat. My problem had always been that I scorched the outside and the inside was still gooey (again, a “duh” moment but sometimes you have to learn the hard way- I was probably 13.)
I failed again at making pancakes this past weekend. I was trying to make these lovely oatmeal pancakes from Kate and it wasn’t happening (I’m pretty sure my downfall was trying to use pumpkin-I didn’t have any bananas.)
I failed twice and by the third time (late Sunday morning), I gave in and went to the store to get bananas. I came home, said “screw it” and made pancakes I knew wouldn’t let me down (by this point in time my whole thought process was “pancake, pancake, pancake, coffee, pancake.”)
I didn’t let the previous failures get me down. I danced around the kitchen, waving my wooden spoon while I sang some goofy song about bananas. and pancakes. and I’m pretty sure there was a chorus about maple syrup (you can’t leave out the maple syrup.)
I thought about recording it but I realized
a. you had to be there
b. the last thing you need to hear is my voice (there’s a reason I’m a BAND conductor…)
I’m sure I’ll go back to that recipe but that’s just it. Cooking and baking is a lot of trial and error. There’s frustrating moments and moments that make me go, “can’t I just order in?” But once a meal clicks together, it’s magical.
These pancakes clicked together. Seriously. I don’t think it gets any better than roasted banana. The pancakes tasted like I was eating banana bread straight from the oven. (I might even try the oatmeal recipe with the roasted bananas!)
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Prep Time:
Yield:
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PinIngredients
- 2 bananas
- 1 cup whole wheat pastry flour (or regular ww flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons maple syrup
- 2 eggs
- 1 tablespoon oil (coconut, sunflower, walnut, or melted butter)
- 1 teaspoon vanilla
- 1/2 – 3/4 cup milk
- Topping:
- 1/3 cup Pecans
- Butter
- Maple Syrup
Instructions
- Preheat oven to 375˚ and place whole bananas (in peel) on a baking tray. Let roast for 15-20 minutes. Bananas peels should be dark brown and softened.
- While bananas roast, place pecans in a skillet and let toast for 4-5 minutes over medium heat. Seat aside.
- Turn off oven and place an oven-safe plate inside for keeping pancakes warm.
- In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, mash one banana and whisk together with the wet ingredients. Pour over dry ingredients, stir just until combined-don’t over mix. If batter thickens too much (and isn’t easily pourable) and a bit more milk.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Place in oven and continue with remaining batter.
- Top final pancakes with butter, pecans, remaining roasted banana, and a bit of maple syrup.
[email protected] says
such a delicious post! have to try it some Sunday…
Kate says
Your banana pancakes look great! I thought for sure that pumpkin would be a fine sub for bananas in my recipe, but I guess not! What was wrong with them?
naturallyella says
They wouldn’t set up! I think that there is either a higher liquid content or I just used too much pumpkin (which would be my guess.) I’m going to try them again and tweak how much pumpkin I use!
Kate says
I bet that’s it. Please let me know if you get it right next time! I think a pumpkin oat pancake would be delicious.
Katrina @ Warm Vanilla Sugar says
These are so pretty!
Margarita says
I grew up on pancake mixes too and for the longest time, didn’t know any better! Nothing beats pancakes made from scratch! This one looks awesome!
naturallyella says
Agree! Once I learned how to make pancakes from scratch I couldn’t believe I didn’t do it sooner!
Brian @ A Thought For Food says
Is it strange that I can smell these pancakes through your pictures? Just stunning.
beti says
I love how they tyrned out, it’s the perfect breakfast
Chitchatchomp says
I’ve just eaten my lunch and now I’m hungry again looking at these photos. Perfect recipe to try out this weekend – can’t wait!
Joanne says
Not gonna lie…pancakes are my Achilles heel as well! Maybe I just need to try this recipe…and start singing to them as I go.
Courtneyraejones says
Gorgeous photos! 🙂 The pancakes look so incredibly yummy too!
Caroline @ chocolate & carrots says
Well, thank goodness you had some failures, because these pancakes look amazing! 😀
Jenni Hodges says
I have never heard of roasting bananas – it sounds so delicious, but I doubt I ever would have thought of it! Thanks for the recipe – I can’t wait to try it out on my family!
sarah kieffer says
These are lovely! And I love bananas so much, I’m going to have to try this.
I finally got pancakes this year as well – it took a long time. And now we eat them at least once a week for dinner, and sometimes on the weekend mornings, too. 🙂
EyesOnTheFuture says
Hi! This looks absolutely delightful and I would love to try sometime. I just have one question about the banana roasting part. Do you keep the peel on or remove it before putting it in the oven? Thanks 🙂
Lydia Popper says
Wondering the same thing. Seems smarter to leave the peels on from other roasting projects, but I am not sure? Anyone know? Would love to make these right now.
naturallyella says
Sorry I’ve been away from my computer! Peel on and the peel will brown around the banana!
Black 'n Write says
Great. Good to know thanks!
Kyla says
i too would like to know about the peel – off or on? will try this recipe for our sunday breakfast 🙂
naturallyella says
Peel on!
Consuelo Cannas says
It looks like delicious, beautiful and so yummie!!!
Molomo says
Just made these and eating them while typing this. These are DELLISHHH. I added a few chocolate chips to some of them and instead of pecans (which I did not own) I roasted walnuts instead, still taste awesome. It has a good sweetness to it that’s not overpowering (the banana and a bit of maple syrup) tastes really balanced with the bitterness of walnuts. Thanks for the recipe, I willl definitley share with friends 🙂
Audrey says
This recipe looks delicious, and I have all the ingredients! Do you think this recipe would work for waffles too, or would I need to reduce the liquid and up the bp?
erin says
I usually use this recipe for waffles as well without trouble- you might need to reduce the liquid just slightly, but not by much!
Chelsea says
I absolutely love banana pancakes! Your blog is amazing and your photography is unbelievably good.
I’ve totally had that same problem of the scorched-outside-gooey-inside pancake…but I finally got there:)
These pancakes reminded me of the banana bread pancakes this past Sunday..
http://theblueberrybin.wordpress.com/2014/09/14/short-stack-sundays-banana-bread-pancakes/