Banana cinnamon pancakes

These banana pancakes with warm cinnamon and nutmeg are perfect on a sleepy morning. They come together easily and if you're like us, you get to use up a few of those over-ripe bananas you placed in the freezer a couple weeks ago. For the most banana flavor, use very ripe bananas.

Makes about 8 pancakes

For banana cinnamon pancakes, you will need:

125 grams of flour
1 tablespoon of sugar
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
A pinch of ground nutmeg
A pinch fine sea salt
235 ml of buttermilk, see the notes section for alternatives
1 large egg
3 tablespoons of unsalted butter, melted
1 ripe banana, mashed with a fork
Warm maple syrup, sliced bananas, and chopped nuts for serving

Here are the directions for banana cinnamon pancakes:

In a large bowl, use a fork or whisk to combine the flour, sugar, baking powder, cinnamon, nutmeg, and the salt. Mix well.
In another medium bowl, use a fork or whisk to combine the buttermilk, egg, melted butter and the mashed banana. Mix well. If you a doing this ahead of time, cover flour mixture and buttermilk mixture then keep in the refrigerator until ready to make the pancakes. For the fluffiest pancakes, keep the two mixtures separate until you are ready to make the pancakes.
Heat a large skillet or griddle to medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour in the buttermilk mixture and use a fork to stir the two mixtures until combined. It is okay if the batter has small lumps, in fact, you want that - it is important not to over mix the batter.
Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a ladle to spoon batter onto the skillet or griddle.
When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve warm topped with sliced bananas, chopped nuts, and warm maple syrup.

Tips for banana cinnamon pancakes:

Buttermilk substitute: To make buttermilk in a pinch, combine 235 ml of milk with 1 tablespoon of fresh lemon juice or white vinegar. Let the mixture stand for 5 to 10 minutes then use in the recipe.
Nutrition facts: The nutrition facts provided below are estimates. The toppings like syrup or banana slices are not included in these estimates.

Nutrition facts for banana cinnamon pancakes:

Serving Size 1 pancake / Calories 142 / Protein 3.9 g / Carbohydrate 19 g / Dietary Fiber 0.9 g / Total Sugars 5.1 g / Total Fat 5.8 g / Saturated Fat 3.3 g / Cholesterol 37.1 mg / Sodium 47.5 mg

Recipe (with a few modifications) by Adam and Joanne Gallagher