Description
Fluffy and naturally sweet banana pancakes made with ripe bananas, perfect for a quick and delicious breakfast.
Ingredients
Units
Scale
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- Butter or oil for cooking
- Maple syrup or toppings of choice
Instructions
- In a mixing bowl, mash the ripe bananas until smooth.
- Add the eggs, vanilla extract, and milk. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes more.
- Repeat with the remaining batter. Serve warm with maple syrup or your favorite toppings.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- You can substitute whole wheat flour for added fiber.
- These pancakes can be made ahead and frozen for easy breakfasts.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 7g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
