Kate’s Kitchen: Banana Pancakes

When I was young and looking forward to college, I thought being able to go grocery shopping by myself would be the coolest thing. I’ve found a few cooler activities since then, but I still enjoy cooking for myself and others. Kate’s Kitchen will bring you sometimes healthy, usually easy and always delicious by Anna “Kate” Grace recipes that easily can be made by any cook, regardless of skill level!

When you’re feeling lazy but in the mood for something healthy, banana pancakes are exactly what you need. This recipe is taken from “Myriad,” a beautiful and healthy cookbook made by Truman alumnae Rosie Adams, Becca Reitz and Kristen Williams as a part of their graphic design capstone. This recipe — made from wholesome, affordable ingredients — only takes a little bit of time to cook, and the two ingredients yield several small pancakes.


-1 mushy banana

-1 egg

Cooking oil of choice

-Optional add-ins: blueberries, chocolate chips, cinnamon, maple syrup


Squish the banana inside the peel, then remove the peel and put it in a bowl. Add the egg and mix thoroughly. Add optional cinnamon. Preheat a skillet with oil, then add approximately 1/4 cup portions of the mixture. Add optional blueberries or chocolate chips. Cook each side until browned and serve with syrup, more fresh fruit or your preferred topping!

Click here to view this edition of Kate’s Kitchen in the Truman Index.