Lightly spiced with cinnamon and just a little salty, these banana pancakes take advantage of overripe bananas. Buttermilk makes the fluffy interior extra tender, and honey is the only sweetener used in addition to the bananas. Easy to make, naturally sweetened, and ultra satisfying, we think our banana pancakes are worth enjoying for breakfast any day of the week.
This versatile recipe can easily accommodate additions of vanilla, chopped pecans, or chocolate chips. Consider replacing 1/2 cup of the all-purpose flour with whole- wheat flour for a richer pancake. You can also enjoy these pancakes topped with a little peanut butter and honey.