Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 egg
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced almonds
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mash the banana and whisk in the egg, milk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet. Sprinkle a few sliced almonds on top of each pancake.
6. Cook until the edges start to dry and the surface is bubbly, then flip and cook until golden brown on both sides.
7. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 4g
Fiber: 1g
Sugar: 6g
Sodium: 160mg
Substitutions for ingredients:
- Almonds: You can use any other nuts you prefer, such as walnuts or pecans.
- Milk: You can use any milk you prefer, such as almond milk or soy milk.
- Egg: You can use a flax egg or applesauce as a vegan substitute.
Variations:
- Chocolate chips: Add a handful of chocolate chips to the batter for a chocolate-banana flavor.
- Blueberries: Add a handful of blueberries to the batter for a blueberry-banana flavor.
- Cinnamon: Add a teaspoon of cinnamon to the batter for a warm and cozy flavor.
Tips and tricks:
- Don't overmix the batter, as this can result in tough and chewy pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Grease the skillet or griddle with cooking spray or butter before cooking each batch of pancakes.
- Keep the cooked pancakes warm in a preheated oven at 200°F while cooking the rest of the batter.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Top with sliced bananas and more sliced almonds.
Garnishes:
Sliced bananas, whipped cream, maple syrup, honey, or powdered sugar.
Pairings:
Serve with a side of bacon, sausage, or scrambled eggs for a hearty breakfast.
Suggested side dishes:
Fresh fruit salad, yogurt, or a green smoothie.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Pancakes have been around for centuries and are enjoyed in many different cultures around the world. The addition of bananas and almonds adds a modern twist to this classic breakfast dish.
Flavor profiles:
The banana adds a sweet and fruity flavor, while the almonds add a nutty and crunchy texture.
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings and sides.
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