Banana Bread Pancakes

makes 10

2 3/4 cups flour
1/3 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups buttermilk
1 cup mashed ripe banana
2 large eggs
3 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 tbsp vegetable oil
banana slices, chopped toasted pecans, whipped cream and maple syrup to serve

In a large bowl, stir together flour, sugar, cinnamon, and nutmeg. In a medium bowl, stir together buttermilk, banana, eggs, butter and vanilla. Pour over flour mixture, stirring just until combined (batter will be slightly lumpy)

Brush a large skillet or griddle with oil; heat over medium heat. For each pancake, spoon about 1/2 cup batter in prepared skillet or griddle, spacing 1 inch apart. Cook until bubbles appear on surface and bottoms are golden brown, 2-3 mins. Turn pancakes; cook until bottoms are golden brown, 2-3 mins more. Serve with banana slices, pecans, whipped cream, and syrup.

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