Another crazy week just passed before my eyes, I barely had time to think about cooking, let alone posting anything. Lots going on at work, lots going on at home, and we are down to the final countdown for school…just 5 more days. It will be a blessed miracle if I can remember everything that the girls are supposed to do this week. I almost lost it when I saw the notice that my younger daughter did not have to bring lunch on Monday, because of the pizza party. I know that will actually save me time, but what are the chances I will actually remember NOT to pack her lunch? Even if I put it on my calendar, at this point, the chances are slim to none, I am on auto-pilot just trying to catch the scenery as it whizzes by.
I got home late last night, after leaving the house before 8am in the morning and noticed the two overripe bananas sitting in the fruit basket. I was craving to be in the kitchen and cook something, but at 10pm after a long week – that was not going to happen. Instead I started thinking about breakfast, and how good banana pancakes would taste. If nothing else, I had breakfast planned out. I woke up this morning excited to try them, hoping they would taste like banana bread in a round circle. I decided to make them dairy free, and used coconut milk instead of regular milk – and they came out great. The secret is to mash the bananas as much as you possibly can – otherwise, the pancakes can be a little mushy – but even so, they are delicious. They definitely did not need syrup – although my girls chose to put a little cinnamon sugar on top. What a pre-Father’s Day treat, and my husband had three to celebrate. So at this point, I am taking everything one day at a time – that is, if I can remember what tomorrow is.
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 2 ripe bananas, mashed
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, coconut milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
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