In a medium bowl, whisk together the
All-Purpose Flour (1 1/2 cups)
Granulated Sugar (2 Tbsp)
Baking Powder (1 Tbsp)
Salt (1/2 tsp)
In another small bowl, mash the
with a fork until almost smooth. Whisk in the whole large
, then add the
1% Low Fat Milk (1 cup)
Vanilla Extract (1/2 tsp)
and whisk until well blended.
Pour the banana mixture and the
Unsalted Butter (3 Tbsp)
into the flour mixture. Fold the batter gently with a rubber spatula until just blended and careful not to over-mix. The batter should be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot.
Put a pad of
Unsalted Butter (to taste)
(about half a tablespoon) and about one tablespoon of
Vegetable Oil (to taste)
onto the griddle. Swirl it around. Drop the batter by 1/4 cupfuls onto the griddle, spacing the pancakes about 2 inches apart.
Cook, until a few holes form on top of pancake and the underside, is golden brown, about 2 minutes, the flip the pancakes and cook until the bottom is golden brown and the top is puffed, for 1 to 2 minutes more.
Using a spatula, transfer the pancakes to a serving plate. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.
Serve the pancakes while still hot with
Maple Syrup (to taste)
Bananas (to taste)
Powdered Confectioners Sugar (to taste)
if desired. Enjoy!