2 ¼ cups flour

1 tablespoon baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

2 eggs, room temperature

¼ cup canola or vegetable oil

2 cups buttermilk

6 tablespoons Hyde’n Bee Honey

2 ripe bananas, peeled and mashed

½ cups nuts, finely chopped-optional

 

    In a large bowl stir together flour, baking powder, baking soda, and salt.  In a separate bowl beat the eggs.  Blend in the oil, buttermilk, honey, and bananas.  Mix well.  Stir in the nuts if using.  Pour the egg mixture into the dry ingredients, and stir just until moistened.  Let sit for 5-10 minutes.

    Brush a hot griddle with butter.  Pour about ¼ cup batter per pancake onto griddle and spread to make flat.  Cook over medium heat until lightly brown on bottom and bubbles come to the surface.  Flip pancake and cook until lightly brown on other side, 1-2 minutes.  Serve with maple syrup, bananas, and honey.

-Note- Honey will brown faster than cooking with sugar.  Use a lower heat as suggested in the recipe and watch closely because it can burn quicker.  Makes about 20 pancakes.