Pancakes have always frustrated me for a few reasons.
- The first batch takes forever to cook while anything after burns within 5 seconds
- It takes forever to use up the whole batter (not good as I need breakfast asap in the a.m)
- Someone is always whining in my hear “aren’t they ready yet? What’s taking so long??”
- I can never seem to flip them- they always break
- Everybody eats their serving while I’m still cooking
- and I am left with the mess to clean
Needless to say, I didn’t make pancakes often. Until now. Because I now make them in the oven. Which makes the whole world run a little more smoothy. Parchment paper= little cleanup and oven= little labor, ability to multitask, and eating WITH my family.
So this is a modified version of the banana pancake recipe that has become increasingly popular. You can try to make them traditionally, but I found they are even more hard to flip than regular pancakes.
I just stick to my oven now 🙂
Note: I normally do not eat these with any honey/maple syrup or butter. They are sweet enough without it!
1 brown-spotted banana
2 tbsp tapioca starch/flour
1 tbsp almond butter
1/2 tsp cinnamon
1/8 tsp baking powder
Preheat the oven to 400 degrees. Line baking pan with parchment paper. Place banana in a bowl and mash well. Add in the rest of the ingredients and combine. Pour batter onto pan, using 2 tbsp worth for each pancake. Bake for 13 minutes.