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 to sort breakfast asap, as do well all)
- Someone is always whining in my ear “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. Now I make them in the oven, which makes the whole world run a little more smoothly. In math:
Parchment paper = little cleanup
= 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 have 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
- 1 egg
- 2 tbsp tapioca starch/flour
- 1 tbsp almond butter
- 1/2 tsp cinnamon
- 1/8 tsp baking powder
- 1/8 salt
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.