As Christmas break approaches, many parents may take advantage of the extra morning hours to sleep or leave students fending for themselves for meals. However, the chore of meal preparation need not be overwhelming. Banana pancakes may be a simple solution for breakfast, lunch or dinner.

To assemble this flavorful option, first gather the following ingredients:

2 teaspoons baking powder
1 cup all-purpose flour
1 tablespoon white sugar
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
1/2 ripe banana, mashed

Once the ingredients are collected, combine the white sugar, baking powder, flour and salt. With a separate bowl, mix together milk, egg, vegetable oil and bananas.

In order to eliminate extra dishes and for an easy clean up, place the bananas in a zip-lock bag, eliminating excess air. Seal the bag and smash the contents into a banana cream. The bag also keeps the bananas from unsightly browning. When you are finished slice off the corner of the bag with scissors and use as a spout when combining the mixture. Then dispose of the bag.

Next combine the flour and banana mixtures; use a spoon to smash undesired lumps in the batter.

Finally heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake.

Cook the pancakes until air bubbles on top begin to pop, then flip the pancake. Check to make sure both sides are golden brown. Serve hot with butter, syrup or fruit.

Caution, the first pancake may not turn out perfect. If it doesn’t, adjust the heat as necessary. Also, a cooked pancake will be hot so check before that first bite.