Ingredients
Makes about 15 pancakes
•1 and 1/2 cups of unsweetened cinnamon applesauce (recipe follows or use your favorite brand)
•1 cup self rising flour
•1 cup Bisquick
•2 eggs
•2 ripe bananas mashed
•1 cup unsweetened almond milk (or whatever milk you use)
•1 tablespoon of Madagascar bourbon vanilla extract
*Optional 1/2 cup of chopped pecans or walnuts
Cinnamon applesauce
•1 medium Granny Smith apple
•1 medium Golden Delicious apple
•2 tablespoons of brown sugar
•2 tablespoons of cinnamon
Cooking Instructions
Cinnamon applesauce
Peel and core both apples. Place them in a food processor with 1/3 cup of water and process until it looks pulpy, like applesauce. Place processed apples in a small sauce pan with brown sugar and cinnamon and cook on medium heat until it starts to bubble. Stir often to mix the brown sugar and cinnamon in completely.
Remove from heat and let cool.
*This should make about 1 1/2- 2 cups
Pancakes
Preheat your skillet to medium heat, I use a cast iron skillet and about 1 tablespoon of vegetable oil. Place eggs in a blender until light and frothy. I use a blender for my eggs because I want to get as much air into the eggs as possible. Pour blended eggs into a mixing bowl. Add mashed bananas, vanilla, and cinnamon applesauce. Mix well until all ingredients are incorporated. I use my stand mixer with my paddle attachment for this.
Add the Bisquick, self rising flour, and milk to the banana mixture and mix together until all ingredients are fully incorporated. This can be done by hand or with your stand mixer if you prefer.
Batter will be runny.
Using a 1/4 cup measuring cup, place batter into hot skillet. Once you start to see bubbles sprinkle a little pecans onto your pancake. Once more bubbles start to appear and the pancake starts to slightly rise you can flip it. DO NOT SMASH THE PANCAKE WITH THE SPATULA!!!! This only makes it taste more dense. Cook until the other side is brown and done. Serve while hot.
