Banana Bread Pancakes
16 pancakes
Ingredients
- 3 bananas, (the riper the better)
- 2 eggs
- 1½ cup whole milk
- 2 cups flour
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts, (toasted in a dry skillet if desired)
- ghee, butter, or coconut oil for the pan
Instructions
At Home
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Add the flour, brown sugar, cinnamon, baking powder, and salt to a sealable bag or container and pack along with the rest of the ingredients.
At Camp
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Place two bananas in a medium bowl and mash thoroughly with the back of a fork until fairly smooth. Crack the egg into the mixture and add in the milk. Beat the banana, egg, and milk together until smooth.
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Add the dry ingredients to the bowl and mix until well combined with the wet ingredients. Don’t overmix – some small lumps are OK. If the batter seems too thick, you can add an additional ¼ cup milk.
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Heat a nonstick pan or well-seasoned cast iron skillet on your stove over medium-low to medium heat. Add a generous dab of ghee, butter, or coconut oil (especially if using cast iron!) and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and scatter some of the chopped walnuts on top. Cook for a few minutes until the top begins to bubble and the sides are set (2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
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Repeat with the rest of the batter, adding more ghee or oil to the pan for each pancake as needed.
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To serve, stack the pancakes and top with maple syrup or butter, sliced banana, and additional toasted walnuts. Enjoy
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