When did you first start drinking coffee? I made it all the way through college only drinking maybe one or two cups period. It just wasn’t my thing and I couldn’t stand the taste. Shortly after college I took off to go work in London for a couple of months. It was there that I picked up an addiction for my morning caffeine fix.
Each morning I would arrive at the office and would pour a hot cup of coffee and pour in one or two creamers. After a couple of swirls I would take the mug to my desk where I would sip slowly on it trying to catch up on all my emails. I worked for a financial magazine called Euromoney and I was the assistant to one of the directors. I loved my time in London but it was short lived due to a family emergency back in the states.
Although my time there was cut short, my love for coffee traveled with me back home. Occasionally I have it black and sometimes I love the addition of creamer to give it more of a hot chocolate feel. Every morning I make myself a cup and just hope and pray that it gets me through the morning.
This past weekend I broke out the flour and other pancake essentials to make these Vanilla Banana Pancakes for breakfast. If you have kids this recipe is a great way to get them involved and they will enjoy doing it. One kid helped me mash up the bananas while the other one stirred the batter. I used International Delight’s Simply Pure Vanilla Creamer with the addition of milk for the recipe. I always have some on hand because it’s what I use in my coffee. This creamer is made with REAL milk, cream and sugar and the pancakes get the vanilla flavoring from it.
Now I’m off to go pour a cup of coffee and relax with my kids.
ENJOY ~ Meagan
Vanilla Banana Pancakes
- 2 1/4 all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, beaten
- 1 cup 2% milk
- 1 cup Simply Pure Vanilla ID Creamer
- 4 tablespoons unsalted butter, melted and cooled
- 2 ripe bananas
In a large bowl combine flour, baking powder, baking soda, salt and sugar. Using a spoon mix until everything is well combined.
Stir in the eggs, milk and creamer. Lightly mix and then stir in the cooled off butter.
Add bananas to a Ziploc bag and mash them using your hands. Flip the bag inside out and add them to the bowl. Mix once until everything is combined but don’t overmix the batter.
Heat a large non-stick skillet on low/medium heat. Add about a 1/2 cup of batter to the pan. Flip once you start to see little bubbles forming on the top. Let it cook for an additional 30-45 seconds before removing from pan. Repeat until all batter has been used.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.