It’s Sunday and I had two old bananas lying around. That’s almost tantamount to being legally obligated to make banana pancakes. I couldn’t remember ever making pancakes with the fruit IN before (see the Beauty of Bisquick Part 2 for a fruit ON pancake recipe), so I went to the Web.
I was horrified to discover a recipe that called for beating a pancake batter to get the lumps out. I know it’s gross to have lumps of banana assault you, but never do this. You will create a tough pancake! One good reason to use Bisquick for your pancakes (besides laziness) is that you are almost guaranteed a fluffy, yet crunchy confection. All bets are off if you beat it.
I decided you could get around this by beating the wet ingredients a bunch (by hand) before you added the dry ingredients. With very little effort and time, I was able to create a banana pancake that fulfilled my wildest dreams — without lumps. Caution: This recipe is very sweet. You can eat it with just Earth Balance, or a nice lactose-free sour cream to balance the sweet, but syrup would be too much.
Did I mention I discovered the world’s best (and only, as far as I know), lactose-free, organic, cultured sour cream?
And by I, I mean my Mom found it at Andronico’s. It’s pretty high in fat but the taste is worth it if you use it as a garnish, and it’s better for you than my other fav — Tofutti sour supreme.
Lactose-Free Banana Pancakes with Bisquick
1 cup Bisquick (I used Heart Smart in the white box)
2 very ripe bananas, mashed
2 tablespoons of ground cinnamon
2 tablespoons brown sugar
1 cup almond milk (I used unsweetened vanilla but any kind would work — even soy milk)
About 6 tablespoons of Earth Balance to fry in
Mash your bananas with the cinnamon, sugar, and almond milk. Make sure they are smooth or you will have lumpy pancakes. Add the eggs and blend them in.
Melt Earth Balance in a non-stick skillet.
Add the cup of Bisquick to your wet ingredients and fold together, incorporating well, without over mixing. It may look lumpy but will be fine when it cooks.
It should look like this:
I garnished with lactose-free sour cream and more cinnamon, and decorated with fresh mint from my garden (see photo at top), mostly because I was excited that the mint had grown so well when I have almost no sun. (I’m drying it now to make fresh mint tea.)
This is a pancake that would be absolutely delicious all by itself though. It’s all in there — salty, sweet, crunchy and fluffy — in one mouthful. I bet they are even better tomorrow and I have leftover batter in the fridge to help me find out.