Easy and quick way to Cook Double Banana Pancakes

If you like bananas (and maybe even if you’re on the fence about liking them), you’ll SO love these yummies.
Each bite is banana packed from the inside out.
And they taste so delish with maple syrup too.
These banana pancakes are cooked in just a little oil to crisp up the edges, and then they’re topped with another dose of bananas that are browned in butter. 




A match made in heaven.
What a great way to start the day.
Thank you so much for stopping by and have a great week!
Let’s check out the ingredients.

Bananas, butter, almond milk, eggs, flour, sugar, baking powder, salt, and canola oil.
Here’s how to make it.
For the banana topping:

Cut the bananas in about 1 ½ inch thick slices.  Heat a medium size skillet on medium heat.

Add the butter to the skillet.  As soon as it melts, add the bananas.  Turn the bananas as they cook until all sides are a golden brown color.

Set aside while making the pancakes.

For the pancakes:

In a medium size bowl add the flour,

baking powder,

sugar, salt,

almond milk,

and…

….egg yolks, and the melted butter.

Whisk together….

….set aside for quick moment.

In a small bowl add the bananas.

Smash them with a fork,

Then,

add to the flour mixture.

Stir together.

Heat a skillet on medium heat.  Add a third of the canola oil to the skillet (assuming that based on the size of the pan you’ll need to make 3 batches of the pancakes to use up all of the batter).

Then ladle the batter into the skillet to make the pancakes.

As soon as the bottom sides of the pancakes turn a golden color (about 3 minutes), turn them over.  Then cook the other sides until they also turn a golden color.  Continue adding the canola oil each time before adding the next batch of pancake batter to the skillet.

Serve right away while hot….

….top with the browned bananas,

and your favorite syrup.

Enjoy!