1 ¼cuprice milkany type will work, we use rice milk
1eggwe use a combination of 1 Tablespoon water, 1 Tablespoon vinegar and 1 teaspoon baking powder
3Tablespoonsbuttermelted (or butter; we use a vegan substitute)
1Tablespoonoilfor coating cooking surface
Combine flours, baking powder, salt and sugar in a large bowl.
Add milk, egg and melted butter (or appropriate substitutions) to the bowl and mix until well combined and lumps have been incorporated.
Slice bananas into medallions about ⅜ inch thick (just a bit more than a ¼ inch.)
Lightly oil a griddle or frying pan over medium high heat.
To make Battered Bananas:
Dip banana slices into batter with a fork. Allow excess batter to drip from the banana before placing it on the griddle.
Place coated banana medallions on the griddle or frying pan.
Cook for approximately 2-3 minutes on each side or until browned, carefully turning once. Note that the pancake batter will not firm up on the top and form indentations as it does for regular pancakes.
To make Pancakes:
Pour batter onto griddle or frying pan (about ¼ cup per pancake.)
Cook for approximately 2-3 minutes on each or until browned. The top side of the pancake will begin to firm up and have little indentations when it is ready to be flipped.
Cooked bananas can be stored in the freezer and re-heated in the toaster oven. Be sure to check out the post for more tips and tricks.