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I really like bananas.  But, I only like bananas when they’re still slightly green.  I may have mentioned this before because I tend to turn over-ripe bananas into banana nut bread.  But this time, I had a lot of bananas and I didn’t want to make 21983192837 loaves of banana nut bread, so I made banana nut pancakes instead.

I’ve made banana pancakes before, with and without nuts.  But most of the time, it involves adding sliced bananas into pancakes as they’re cooking.  I was thinking that it would be much better to add mashed bananas to batter than to add slices of banana to preformed pancakes and went about looking around if anyone else thought the same thing.  Also, my bananas were way too far gone to hold up to normal slicing.

Anyway, it turns out someone else had the same thought about adding mashed banana to pancake batter.  I figured since she was so kind as to throw a recipe out there, I would try it out.  I made the pancakes to recipe only omitting the sugar, because I was serving this with maple syrup and I figured it would be too sweet if the pancakes themselves were also sweetened.

Notes:

  • I will probably adapt this into a buttermilk recipe for next time.  Just because I really like the taste of buttermilk pancakes. I rather like them made to recipe, but I reaaaaally like buttermilk pancakes.
  • Wait, I lied.  I didn’t make it entirely to recipe because I subbed walnuts for pecans.  I forgot.  But anyway, I like walnuts.
  • The batter is thick.  Very thick.  At least, for pancake batter.  But actually, I think I prefer it that way.  I find it easier to work with.
  • If you were to eat the pancakes without maple syrup (I always use real, btw), it might be a little bland without sugar.  But that would really depend on your bananas.
  • I froze my leftovers and I plan to just pop them in the toaster for quick breakfasts later on.
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