Secret Recipe Club.

Y'all know what time it is...boom shaka laka!

It's Secret Recipe Club reveal time!

Mah fave time of the month!

This months recipe comes from Sara, the lovely Midwestern gal behind the blog, Cook with Sara.

Since she was a child, Sara has had a passion for cooking and baking, most of which she contributes to her mother. I just loved Sara's blog. Not only does she have an extensive and delicious recipe index, but Sara has a welcoming and inviting demeanor that makes her seem very hospitable. If you know me, I am all about that hospitality, so, naturally, I felt right at home.

I seriously wanted to try all of the recipes on Sara's blog, but after much thought, consideration, and consultation with my breakfast cravings, I decided to make Sara's Banana Bread Pancakes. Now, y'all know I am a sucker for banana bread, moreover, anything with the word banana bread in it. I was sold! 

Seriously...these pancakes are the bomb.com. 

I made a few substitutions because you know that's how I roll.

So, I made the pancakes gluten-free.

Duh. 

Mix the ingredient-ses together.

Holy 

Yum.

They're so fluffffy!

I also felt the need to create a syrup for these little babies.

The banana cinnamon syrup is the bees knees.

Yum-diddly.

Stack em' any way you like em'.

Dig in.

Make sure to grab a tall glass of milk. 

These babies are thick.

Sara, you are a genius!

OH MAH GAWD!

Banana Bread Pancakes with Banana Cinnamon Syrup (GF):

Ingredients:

For the pancakes:

2 c. white whole wheat flour (I used gluten-free oat flour)

2 t. baking powder

1/4 t. salt

1/4 c. brown sugar ( I used coconut sugar)

1 t. ground cinnamon

1/4 t. ground nutmeg

1 c. milk ( I used almond milk)

2 eggs, lightly beaten

1 T. pure vanilla extract

3 large ripe bananas, mashed

2 T. butter, melted (I used extra-virgin olive oil)

For the syrup:

2 T. extra-virgin olive oil (or butter)

1 banana, sliced into quarter sized rounds

1/2 c. honey (or agave nectar)

1 t. ground cinnamon

Instructions:

For the pancakes:

1. In a large mixing bowl, combine the flour, baking powder, salt, sugar, cinnamon, and nutmeg.

2. Add in the milk, eggs, and vanilla. Mix well until thoroughly combined.

3. Fold in the mashed bananas and mix well.

4. Add in the evoo and mix again.

5. Heat a non-stick griddle over medium heat. Grease with non-stick cooking spray.

6. Add 2 tablespoons full of batter to the griddle. Cook until bubbles form on top of the pancake, about 2-3 minutes.

7. Flip and cook for an additional 1-2 minutes.

8. Repeat with the remaining batter.

9. Serve hot with butter and the syrup.

For the syrup:

1. Heat a non-stick skillet over medium heat. Add the evoo to the skillet.

2. Add the bananas and saute for about 2 minutes.

3. Add the honey and cinnamon and stir to combine and coat the bananas. 

4. Cook for 2-3 minutes, or until the syrup starts to bubble and thickens. 

5. Pour a little bit of the syrup over the pancakes.

6. Devour.

Makes about 2 dozen pancakes and 1/2 c. syrup.

MANGIA!!!