So, here goes the second part of my site – RECIPES!! For my first go around, I’d like to start by giving you my tried and true pancake recipe…my children GOBBLE THIS UP! If my daughter ever has a choice of breakfast, it’s Mommy’s Banana Spice Pancakes! They even like them as a snack!! These can be make to your desired size, but my kiddos love them “silver dollar” sized, so that way instead of cutting them cut, the can dunk them in their syrup – no fork needed (and less dishes for me – lol)!! I like to make a big batch and refrigerate/ freeze these and take them out and nuke them for around 30 sec – 1 min, depending on the amount I’m warming and if they are frozen or just cold from the fridge. Please enjoy – and feel free to share away!
The line up of ingredients:
- 2 cups Bisquick mix (or you could try this All-Purpose Baking mix and make your own)
- 2 eggs
- 1 1/2 cups Unsweetened Vanilla Almond milk (or your favorite milk – Cow’s milk would work just fine as well)
- 2 Tbsp veggie oil
- 1 tsp vanilla extract
- 1/2 tsp Pumpkin pie spice
- 2-3 “over-ripe” bananas (not pictured here)
- Optional: mini chocolate chips
- Pre-heat your griddle or pan while preparing the pancake mixture.
- Smoosh the bananas in a medium bowl with either a fork or a potato masher (this is a great job for the kiddos if they like to help in the kitchen! It makes them feel like they have “helped” with breakfast).
- All other ingredients to the bowl, over the top of the banana. Mix well with a wire whisk or a spoon – it may still seem “lumpy”, but that is due to the bananas – don’t worry about it if you can’t get it completely smooth.
- Using either a scooper, measuring cup, or other item of your choice, pour some batter onto the pre-heated griddle or pan. If you are going to put mini chocolate chips, now is the time to put them on the top of the pancake.
- Cook until the top of the pancakes start to develop little bubbles on them, like so:
- Flip and cook another 3-5 minutes.
- Continue until all batter has been used.
- If you decide to refrigerate your pancakes, cool completely and place in a air tight container – they will stay for up to 5-7 days; warm for about 30-45 secs. If your freezing. cool completely, then freeze on a cookie sheet on a piece of wax paper in a single layer and then place in a air tight container/ freezer bag; take out as needed and warm for about 45-60 sec. ENJOY! If you made silver dollar sized, try letting your kiddos eat them with their hands and dip them in their favorite syrup – my kiddos favorite is Boysenberry 🙂