BANANA EGG PANCAKES
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.