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Ingredients

2 teaspoons cinnamon
6 large bananas ; ripe, peeled
2 cups all-purpose flour
2 tablespoons sugar
1 pinch salt
confectioner's sugar
1/2 cup milk
2 egg(s) ; beaten
1 teaspoon baking powder
1 lemons ; juiced
vegetable oil ; for cooking

Preparation:

In a large bowl, combine the flour, cinnamon and baking powder. Make a well in the center, and add the milk, and half of the egg. Beat until batter is smooth. Add remaining milk, stirring thoroughly. In a separate bowl, mash the bananas with the salt and sugar. Stir banana mixture into the batter. Sprinkle some parchment papaer with confectioner's sugar. Heat some oil in a skillet over high heat. Drain off any excess, and drop in enough batter to make a pancake 5-7 inches (12-18 cm) in diameter. Cook on each side until golden, working in batches if needed. Sprinkle pancakes with extra cinnamon and confectioner's sugar. Add a little lemon juice to each pancake, fold into quarters and serve hot. Original recipe makes about 12 pancakes.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 327.4
Total Sugars: 21.2g
Carb.: 70.4g
Fiber: 5.5g
Total Fats: 2.8g
Cholesterol: 63.7mg
Protein: 8.6g
Sodium: 35.9mg

Detailed Nutrition...

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^*Data provided by USDA