Banana Pancakes

Enjoy a healthier alternative to traditional pancakes with this fun recipe to try with kids. Get them involved in the kitchen by asking them to mash the bananas. They will love helping with breakfast and reaping delicious results.

Makes 4 servings (about 8 pancakes)

2 very ripe bananas 1 cup whole milk

1 large egg 1 tablespoon vanilla extract 1 cup all-purpose flour 1 teaspoon ground cinnamon 2 teaspoons baking powder 2 teaspoons olive oil

Chopped strawberries, bananas or coconut, for serving (optional)

Raw, unsalted walnuts, pecans or almonds, for serving (optional)

Maple syrup, for serving (optional)

Whipped cream, for serving (optional)

Place a large, rimmed baking sheet in the oven and preheat to 200 degrees.

In a large bowl, mash the bananas until mostly smooth but with a few remaining lumps. Add the milk, egg and vanilla and whisk to combine.

In a separate bowl, whisk together the f lour, cinnamon and baking powder. Add the dry ingredients to the wet and stir until a batter comes together.

In a large, heavy skillet over medium heat, add the oil and heat until it starts to shimmer. Using a generous 1⁄ cup scoop, ladle the bat

4 ter into the skillet, making sure to allow space for the pancakes to expand. Cook until the bubbles form and don’t close, and the perimeter of the pancakes starts to brown, about 3 to 4 minutes per side. (Banana pancakes cook faster than traditional pancakes, so keep an eye on them. As the skillet warms up, the second batch of pancakes may cook faster than the first, so adjust the heat as necessary.) Transfer the cooked pancakes to the oven to keep warm. Repeat with the remaining batter.

Divide the pancakes among 4 plates and top with fruit, nuts, maple syrup and/or whipped cream, if using, and serve.