Serves one hungry adult, a couple hungry kids
We eat these morning noon and night, they are equally popular with the kids and the adults.  Plus, take them to go for a room-temp snack.


  • 3 ripe bananas (** not overripe!), mashed
  • 2 eggs
  • 1 ½ tsp vanilla
  • 2-3 pinches kosher salt
  • Butter, for cooking



HEAT non-stick skillet on medium low heat and ADD a small pat of butter to coat pan.

ADD a scoop of batter (try an 1/8 C measuring cup) to a hot pan.

COOK about 2 minutes until you see bubbles and center of pancake is cooking too, not just the edges.

FLIP pancaked gently and cook another 1-2 minutes.

ENJOY right away or later at room temp.

ADD butter between batches of pancakes.

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Fresh Made Simple

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