Can you tell I had some ripe bananas to use up this week?

I found this recipe at www.dessertsforbreakfast.com.  It was an easy recipe, and the pancakes were delicious!

Banana Pancakes
1 cup buttermilk
2 extra-ripe bananas
2 eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 cup flour (I used whole wheat flour for half of this amount)
2 tablespoons brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt

Combine buttermilk and bananas in a bowl.  Mash and whisk until incorporated.  Add eggs, melted butter, and vanilla and combine. Add dry ingredients and mix until smooth.  Batter will be thick.  Lightly butter griddle before cooking pancakes.

Caramelized banana sauce
4-5 extra ripe bananas, cut into slices on the diagonal
2 tablespoons brown sugar
1-2 tablespoons cinnamon
1 teaspoon ground cloves
1 – 1 1/2 teaspoons ground nutmeg
juice from half a lemon
butter, for pan
pecans

In a bowl, lightly combine chopped bananas, brown sugar, cinnamon, cloves, nutmeg, and lemon juice.  Set aside.  Melt butter in a saucepan.  Add bananas and cook for 5-8 minutes, until the liquid has reduced to a thin caramel consistency.  Remove bananas from pan, arrange over pancakes, pour sauce from pan on top, and garnish with pecans.

I made these for breakfast last weekend and my children gobbled them up!  Even my daughter, who normally does not waver from her standby chocolate chip pancakes, ate them heartily.  They were very filling, and we all agreed that the cinnamon flavor was the best we had ever tasted in a pancake.

As for the sauce, I must say I was skeptical.  Lemon juice in a caramelized banana sauce?  But, it must have been there for a reason, because everything tasted wonderful together.  My sauce came out a little thick, but it was still good!

Overall, I give these pancakes a thumbs up.  If you just happen to have bananas laying around, this one is definitely a kid pleaser!

Until next time,
Muncho Mom