There is nothing that compares to the joy of having pancakes or waffles on the weekend, and using a mix just makes it SO easy! The Birch Benders Paleo Pancakes & Waffle Mix is one that we've used and loved for years, but fancying it up a bit with ripe bananas makes it even more delicious.
I've found that when I add any kind of fruit to their mix, I typically will halve the amount of water it calls for to get a thicker, fluffier pancake in the end. And with the addition of cinnamon and nutmeg, a Sunday morning really doesn't get more delicious than this!
The below recipe technically yields 6-7, 4" pancakes, but I find that it makes a few more with the addition of fruit. Double or adjust accordingly depending on how many people you're feeding, or how big you like your pancakes!
Yields about 6-7 4" pancakes (see note above on quantity)
1 1/2 ripe bananas, mashed
1/3 C. water
1 Tbs ground cinnamon
2 tsp ground nutmeg
2 pinches sea salt
Butter to taste (for cooking + topping), optional
Maple syrup (for topping), optional. We love the one from Trader Joe's or Two Pigs Farm
Gently mix all ingredients together. Let rest for a minute or two to thicken. While batter is resting, grease a skillet with butter (or coconut oil) and turn heat up over medium heat. When pan is hot (can spot test with a drop of batter - you want to hear a slight sizzle), add pancake batter. Let cook for a few minutes per slide, flipping once. Serve when golden brown, topped with butter and maple syrup. Enjoy!