Whenever Kyle leaves before the crack of dawn on the weekends for avalanche training or ice climbing or whatever mountaineering class he’s currently in, I always think I’m going to be able to sleep in and make myself a decadent breakfast and eat while catching up Masterpiece’s Victoria in bed.
Well, with a dog, sleeping in is a thing of the past. And also because of the dog, so is eating breakfast in bed. But I was able to whip up some delicious pancakes before 8 am on Saturday while Kyle was scaling frozen waterfalls.
I never make banana pancakes – I prefer blueberry. But I didn’t plan ahead and therefore, had no blueberries. And when I went to pull the almond milk out of the fridge, I realized Kyle had emptied it making his protein shake the night before. So, I was left to devise an experimental recipe with what I had on hand.
- 1 Tbsp butter, softened
- 1 banana, halved
- 1 egg
- 1/2 C water, plus more if needed
- 1 Tbsp sour cream
- 1 C flour
- 1 Tbsp sugar
- 1 tsp salt
- 2 tsp baking powder
- maple syrup (optional)
- walnuts (optional)
- Mash half of the banana and mix it with the butter, egg, water, and sour cream.
- Stir in the flour, sugar, salt, and baking powder until well blended and let rest for a few minutes. Add more water if needed to achieve desired consistency.
- Cook pancakes as normal on a hot griddle, flipping after a few minutes
- Slice the other half of the banana for serving. Serve pancakes topped with sliced bananas, walnuts, and maple syrup
This made about 8 4″ diameter pancakes – double it up if you’re cooking for a crowd.
Let me know how these turned out for you in the comments below!
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