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Source: Stop and Smell the Rosemary

Banana Pancakes
These delicious pancakes are perfect for breakfast, brunch or even a quick supper. This makes a wonderful treat for a weekend breakfast. The bananas provide sweetness and pleasing texture.
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Serves: 2
Prep Time: 15 minutes
Cook Time: cook until crisp
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4 very ripe bananas
2 large eggs
2 tablespoons fresh lime juice
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup vegetable oil, additional if needed




Mash bananas in a food processor or with a fork. Add the eggs, lime juice, sugar, and vanilla. Process or whisk by hand until smooth. Add the flour and mix well. Add water if necessary to make batter into a very thin consistency.

Heat the oil in a heavy skillet over medium-high heat. Drop about 1 tablespoon of batter into the hot oil. Turn once or twice until lightly browned on both sides. The pancakes should be crisp, similar to a fritter. Serve with butter and hot maple syrup.





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