Introduction:
Banana pancakes are a delightful and nutritious way to start your morning. The natural sweetness and moisture of bananas combine beautifully with the fluffiness of the pancakes, making them a breakfast favorite.
Whether you enjoy them with syrup, fresh fruit, or a dollop of whipped cream, banana pancakes offer a comforting, delicious meal that’s easy to prepare.
Ingredients:
1 ripe banana, mashed
1 cup all-purpose flour
1 tablespoon sugar (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk (or dairy-free alternative)
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter or vegetable oil
A pinch of cinnamon (optional)
Instructions:
Prepare the wet ingredients: In a large bowl, mash the ripe banana with a fork until smooth. Add the egg, milk, vanilla extract, and melted butter. Stir until well combined.
Mix the dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
Combine: Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix; the batter should be a bit lumpy.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Serve: Serve hot with your favorite toppings such as syrup, fresh fruit, or nuts.
Description:
These banana pancakes are the perfect combination of soft, fluffy texture and natural sweetness from ripe bananas. The bananas not only add flavor but also keep the pancakes moist, making each bite irresistible. The recipe is quick and simple, with ingredients you likely already have in your kitchen. It’s an ideal way to use up overripe bananas and make a healthy, satisfying breakfast for the whole family.
Tips:
Use ripe bananas: The riper the banana, the sweeter and more flavorful your pancakes will be.
Don’t overmix the batter:
Lumps are fine; overmixing can make the pancakes tough.
Keep pancakes warm:
If making multiple pancakes, keep them warm in the oven on a baking sheet at 200°F (90°C) while you finish cooking the rest.
Add extras:
Stir in some chocolate chips, nuts, or blueberries for an extra burst of flavor.
Variations:
Chocolate Banana Pancakes:
Add 1/4 cup of mini chocolate chips to the batter for a chocolatey twist.
Vegan Version:
Use plant-based milk (almond, oat, etc.), and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Gluten-Free:
Use a gluten-free flour blend in place of all-purpose flour.
Spiced Banana Pancakes: Add 1/2 teaspoon of ground nutmeg or ginger for a spiced version.
Corrections:
Make sure your baking powder is fresh.
Old or expired baking powder can affect the rise of your pancakes.
For fluffier pancakes, you can separate the egg whites and yolks.
Beat the egg whites until stiff peaks form and fold them into the batter at the end.
Enjoy:
Now that your banana pancakes are ready, enjoy them with a drizzle of maple syrup, a sprinkle of powdered sugar, or your favorite fruits.
It’s a breakfast that’s both indulgent and nutritious!