Yummy Banana (Nut) Pancakes

Extra ripe bananas are not usually available in our house because my kids usually gobble up all of the bananas before they ripen, but this morning I have quite a few.  When I have ripe bananas I usually make an oatmeal bake, but since we just had one last week, I decided to make something different.  Using bananas in pancake batter can be tricky because bananas can make the batter dense and the outcome can be heavy, dense pancakes that no one wants to eat.  But this recipe is easy and tastes delicious!  My kids love them and always ask for seconds.  It also makes enough pancakes that I can usually freeze some for another breakfast later.

I hope you enjoy!

Banana Pancakes- (Makes 24 cakes)

2 medium ripe bananas, mashed
2 cups flour
2 tbsp brown sugar
4 tsp baking powder
1/2 tsp salt
1/4 cup oil
2 cups milk
2 eggs
2 tsp vanilla
1/4 cup chopped nuts (optional)

In a medium bowl, combine all of the dry ingredients.  In a separate bowl, whisk together all of the wet ingredients.  Add the wet ingredients to the dry.  On a pre-heated 325 degree griddle, cook the pancakes until bubbly, flip the cakes over and cook until brown and steam is lifting from the pancakes.  Serve immediately.  

**To freeze the pancakes, lay them out on a cookie sheet in a single layer and freeze.  After they are frozen, move them to a freezer bag.  To reheat in the microwave, place a single layer of pancakes on a plate and microwave for 1 minute for each pancake.  You can also reheat them in the toaster.  

This is a great breakfast choice for those rushed school day mornings!