Sour Cream Banana-Bite Pancakes with Maple Cinnamon Butter

Prep Time: 15 mins | Cook Time: 15 mins | Course: Breakfast | Serves: 4

Sour cream and banana-bite pancakes are soft as flannel, high in protein, low-carb; delicious, and flavorful. Drizzle with maple cinnamon butter, and enjoy with strawberries and someone you love berry much. I like to drop these on the griddle with a long-handled small-sized iced tea spoon. Inspired by Marie Simmons in her Pancakes A to Z Cookbook. I’ve been making this recipe for years, sometimes mashing the bananas in the batter and making larger pancakes instead of the bite-sized gems. Also inspiredbyblanca of instagram https://www.instagram.com/p/Cm-aitEqNTP/ 

4 eggs

2 cups sour cream

¼ tsp salt

⅔ cup flour

2 tsp baking powder

½ tsp cinnamon

3-4 bananas, sliced thin

4 Tbsp butter

1 cup sliced strawberries, optional

Maple Cinnamon Butter:

4 Tbsp maple syrup

4 Tbsp butter

½ tsp cinnamon

Preheat griddle to 300* or a large frying pan to medium-low heat. In a large mixing bowl, whisk eggs, sour cream and salt together. Sift flour, baking powder and cinnamon over the egg mixture. Whisk briefly to combine. Slice bananas into the batter. Melt a tablespoon of butter on the griddle with and drop batter covered bananas onto the griddle one at a time with an iced-tea or other small spoon. Cook briefly on each side until golden brown. Remove to a  platter and keep warm. Wipe griddle with a paper towel to remove any overly browned butter; melt another tablespoon of butter, repeat until batter is used up. 

Warm maple butter ingredients in a microwavable dish or microwave-safe pourable container and whisk to combine. Drizzle over pancakes and sliced strawberries, if using.