5 ingredients and you’ll have delicious banana pancakes that you don’t have to feel guilty about.
These pancakes are UHmazing. Much lighter than traditional pancakes and are naturally sweetened with banana. No syrup needed. Say whattttttttt. And I’m sure you have the ingredients already in your pantry.
I came up with this recipe because my son is a terrible eater. He’s a carb-lover and if I let him, he’d eat those microwavable pancakes every day of the week.
My banana pancakes obvi incorporate bananas (because my son loves them) and use significantly less flour than most pancake batters. Usually, I’ll make these a couple times a week and keep the leftovers in the fridge. They reheat very nicely. I put a tad of maple syrup (the good kind) on them for my son, but I prefer them without. Oh, and these pancakes are dairy-free and have no sugar. Just sweet from the bananas.
- 1 1/2 overly ripe bananas, mashed (you can use 2 bananas but using 1 1/2 makes the pancakes less spongey and more similar to that pancake texture)
- 2 eggs, beaten
- 1/2 cup AP flour
- 1/4 tsp baking soda
- 1/4 tsp vanilla extract
Makes 8-9 pancakes
Extras: cinnamon, pecans, blueberries, mini chocolate chips
- In a large bowl, mash bananas with a fork. In another bowl, whisk eggs and add to bananas, mix. Add dry ingredients and stir until incorporated. You could mix dry ingredients in a separate bowl, but I’m lazy and I prefer less bowls to clean.
- Heat your griddle or large frying pan over medium high heat. Use butter or vegetable oil to grease pan. O you could use equal parts of vegetable oil and butter. Use a 1/4 measuring cup to spoon batter into buttered pan. Pancakes need about 3-4 minutes on first side, wait for bubbles like normal pancakes.
- Once you flip the pancakes, the second side will cook much faster. Use back of spatula to check firmness. If its firm, it’s done!
- After each round of pancakes, I like to use a paper towel to wipe out the browned butter spots and put a little more butter.