I am a very visual person, so when I saw a picture of Rachael Ray's banana bread pancakes dripping with golden maple syrup the other day as I was waiting for my dentist appointment to start, I just knew I had to give them a try. I was not disappointed! I knew I wouldn't have time to make breakfast the next two days so I made enough to last us and they were just as delicious lightly heated through and served with maple syrup and a tangy glass of orange juice. These are simple to make and so tasty. Give them a try. Enjoy!
Banana Nut Muffins
2 very ripe bananas
2 cups milk of choice
1/2 cup oil of choice, plus more for frying
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups self-rising flour
2 cups chopped walnuts or pecans
Maple syrup, for serving
1. In a large bowl, mash the ripe bananas. Add in the milk, oil, brown sugar, cinnamon and ground nutmeg and stir until well combined. Fold in the self-rising flour until well incorporated, then fold in the nuts.
2. In a large skillet over medium heat (you may have to adjust the heat, depending on your stove top), add in a tablespoon of oil at a time and 1/4 cup of the pancake mixture. Allow pancakes to turn golden brown on one side before flipping them over. Continue with remaining batter. Serve with maple syrup. Enjoy.
Recipe adapted from Rachael Ray's Banana Bread Pancakes