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A Family Food blog dedicated to creating meals for individuals and family's with busy life. Sharing recipes tips and tricks to help you cook no matter how busy you get.
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– 2 ripe bananas – 1/4 tsp Vanilla – 1 tbsp pumpkin spice – 1/2 cup milk – 2 large eggs beaten – 3 tbsp unsalted butter melted and slightly cold – 2 1/4 cups All-Purpose Flour – 1/4 cup granulated sugar – 1/8 cup brown sugar packed – 2 tbsp baking powder – 1 tbsp baking soda – 1/2 tsp salt
– In a food processor place all the ingredients (bananas, vanilla, pumpkin spice, milk, eggs, melted butter, flour, sugars, baking powder, and baking soda, salt) and blend until everything is well combined. ***Batter is thick the consistency of cake batter. – Heat a nonstick griddle to 325 degrees or you can use a large frying pan over medium heat. Using a ¼ cup measuring cup pour batter on to griddle or frying pan, making individual pancakes. – The pancakes are ready to flip when they are a little dry around the edges and start to form little bubbles, only takes about 2 minutes Flip and cook on the other side until golden brown and cooked through. (It’s approximately 2-3 minutes per side) – Allow the pancakes to cool slightly before serving with your favorite toppings or spiced blueberry syrup!
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1. Can these be made ahead of time and reheated? Yes, these are perfect to reheat for busy school mornings and the leftovers will keep in the fridge 3-4 days and they can be frozen for up to 3 months.
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