We ate a lot of good food on our most recent trip to the cabin but one of the yummiest things were these banana pancakes that Erin made. They were so good and I've made them several times since with one or two of my own changes. I've found that they're a great alternative to banana bread for your over-ripe bananas. These are yummy and are somewhat healthy since they are made with whole wheat and agave instead of sugar. The oil? Not so much. The Log Cabin syrup that we drench them with? Nope. My favorite way (and if you ask me, the ONLY way) to eat these is with a healthy spread of natural creamy peanut butter. Hello breakfast!
Whisk together the flour, baking powder, salt and cinnamon. In a large bowl, whisk together the eggs, milk, oil, water, vanilla and agave until frothy. Mash up one banana and add to egg mixture. Chop up the other banana and set aside. Lightly stir in dry ingredients until just combined and then stir in the chopped banana.
Using a 1/4 measuring cup, cook over medium heat until you see small bubbles and then flip over and continue to cook until lightly browned on both sides.