- Mash the bananas well, then mix in all the other ingredients. I usually use my hand blender, but I’ve also done it with a fork (just takes longer). Use a potato masher for chunkier texture.
- Fry in lots of fat until brown on the bottom, flipping once.
- Really let the pancakes get brown on the bottom before attempting to flip, as they’re very fragile. A quick move with an extremely thin spatula is the way to go. (See Notes for an adaptation to make them easier to flip.)
- Serve with butter and real maple syrup. However, they’re typically so sweet you don’t need the syrup.
- The leftover pancakes can be stored in the refrigerator and reheated in a toaster oven just like you would grainy pancakes, although you probably won’t really have leftovers unless you make a double batch.
- (I only know the fat is optional because I forgot it this week! Best to leave it in though…)
The pancakes are very, very thin, hard to flip and time-consuming if you use a stick blender especially. If you add a Tbs. or two (use the code STEWARDSHIP for 10% off at that site!), they handle much better. Cutting down on the fat may help as well.
Frozen and thawed bananas are fine.
Variations: adding mini chocolate chips is a super fun celebration breakfast, like for a birthday or first day of school.