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While it’s true that I am a sourdough snob and prefer my dad’s pancakes, there is room for one more variety in my heart (quite literally only one more): my grandmother’s super thin crepe-like banana pancakes. I have spent years trying to get them “quite right”, and the trial and error has paid off.

Truth time: I buy bananas and secretly hope I get to use them solely for banana pancakes…shhh…

Plop a nice ripe banana in a bowl and add 1 cup flour, 1 1/2 TB (or so – I don’t measure these things) sugar, 1 egg, a splash of vanilla and a dash of salt. Slowly add milk as you mix together with a hand mixer, until the batter is a melted milkshake consistency. That’s it.

Drop onto the griddle or pan of your choice. Always a low to medium heat. You know it’s ready for batter when the pan does a little sizzle when you flick water on it. An aggressive pop and sizzle will result in burnt cakes with raw middles and no one but the family dog likes that nonsense. Oh. And be sure to give it a quick squirt of non-stick cook spray, (or some lard if you are OG like me) so your pancakes will easily lift when ready.

For me, the thinner the pancakes the better and while these aren’t exactly my gram’s, they are pretty close.

Now, drizzle with loads of real maple syrup and some butter and you are reliving my childhood weekend’s at grandma and grandpa’s. And special weekends in my own home now. These are so good my sorta-anti-pancake-husband is into them.

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My grandparents always made banana pancakes for breakfast when I was a kid staying over at their house and they were amazing. Crepe  thin and covered in maple syrup made right down the street in the neighbors sugar shack.  Since then I have always considered banana pancakes to be an awesome treat. Lately I’ve been trying to cut down on some of the ‘bad food’ intake and stumbled across a recipe for these tasty treats without all the flour and sugar.

  • Pulse 1/2 cup dry oats in a food processor
  • Add 1 banana, 1 egg white, a TB milk or water and a dab of honey and blend until smooth
  • Cook on lightly greased pan (I love our Misto for lightly spraying yummy olive oil) until golden brown and serve

I find they are sweet enough that I don’t need to add syrup and feel so much better about eating the entire batch (makes 3-6 pancakes depending on size).

fresh pancakes details


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