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.
– 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!
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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