We spent our extra "fall back" hour this morning jamming to Jack Johnson and making these yummy banana pancakes. Hope you're finding delicious ways to put your Visual Measuring Cup & Spoons to use!
INGREDIENTS
1 cup all-purpose flour
1/4 cup walnuts (ideally toasted)
3 tablespoons white sugar
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk (unsweetened)
2 small overripe bananas, mashed
1 1/2 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 egg
STEPS
- Heat an electric skillet to 350 degrees.
- Measure dry ingredients into a large bowl; mix well and make a well in the center.
- In a separate bowl, combine almond milk, bananas, melted butter, and vanilla extract together until smooth. Mix in the egg.
- Add the wet ingredients to the dry ingredients and mix sparingly until just combined.
- Use a ⅓ cup measuring cup to drop batter onto the skillet. Cook until bubbles form and start to retain their shape upon popping, roughly 3 to 4 minutes. Flip and cook until browned on the other side, just 1 to 2 minutes more.
- Eat up and enjoy! We love to let the leftovers cool and then snack on them like muffins too.
