A fruity, fluffy breakfast treat.
Table of Contents
Look no further than these delicious and nutritious Banana Pancakes for a quick and easy way to make a hearty, filling breakfast. Full of flavor from ripe bananas and cinnamon and whatever you choose to top them with, these pancakes are crispy on the outside and light and airy on the inside. There’s no more satisfying way to start the day.
How popular are Banana Pancakes? Well, did you know that in Southeast Asia there is a famous backpacking route named after them? Yes, the Banana Pancake Trail begins in Thailand, winds through Laos, Vietnam and Cambodia, and ends in Malaysia; it is well-known for its beauty, ease to navigate, and the many hostels, markets, and guesthouses in the region that serve…you guessed it: Banana Pancakes!!
There is something so rewarding about making the perfect stack of golden brown pancakes, and this recipe makes it so easy to reap that reward, which–of course–comes with that intoxicatingly rich aroma. And the taste? Distinctly and deeply fruity with that hint of spice from the cinnamon–a “Good Morning” party in your mouth.
These pancakes, drizzled with pure maple syrup, are great with a cup of coffee or a glass of milk, but you can amp up the protein by serving them with a Peanut Butter Banana Smoothie, or a side of Soft Scrambled Eggs. And the kids will be pretty stoked to find a couple Banana Pancakes tucked into their lunchbox for dessert!
Are Banana Pancakes Healthy?
This Banana Pancakes recipe is full of wholesome, healthy ingredients, starting with all the health benefits we get from bananas. You’ll also get fiber from the whole wheat flour, antioxidant and anti-inflammatory properties from the cinnamon, and lots of nutrients in the dairy-free almond milk, including Vitamin E and Magnesium. To make this recipe vegan, all you have to do is replace the egg with 1/4 cup of applesauce.
Best Cooking Technique for Pancakes
Although these Banana Pancakes are simple to make–and that is part of their charm–there are still some things that require our close attention to make sure the pancakes come out perfectly: time and temperature.
Medium-heat is the best temperature for cooking pancakes because it will give the interior enough time to cook without allowing the outsides to burn. And one of the beautiful things about pancakes (there are so many beautiful things about pancakes!) is that they let you know when it’s time to flip them: as soon as you see those little bubbles forming on the surface, about 2-3 minutes after the batter hits the pan, and the edges begin to set, it’s time to flip. Then cook another 1-2 minutes until golden brown.
INGREDIENTS
- 1 cup whole wheat flour
- 1 tablespoon baking powder aluminum-free
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¾ cup ripe banana mashed (about 1 ½ large bananas)
- 1 large egg preferably organic
- ¾ cup almond milk unsweetened
- Fresh banana slices for topping
- Pure maple syrup for serving
- Optional: A handful of walnuts or pecans for added crunch and nutrition
INSTRUCTIONS
Whisk & Mix
Combine your dry ingredients in one bowl and the mashed banana with egg in another. Blend in the almond milk for a smooth, healthy batter.
Griddle Magic
Pour the batter onto a hot, lightly oiled griddle. Watch for bubbles, then flip to achieve that perfect golden-brown finish.
Serve & Enjoy
Top your fluffy pancakes with fresh banana slices and a drizzle of maple syrup for a naturally sweet, satisfying breakfast. Optional nuts add a delightful crunch!
Devour!
FAQs & Tips
Banana Pancake batter can be made a day ahead and stored overnight in the refrigerator. Store cooked pancakes in an airtight container and they will keep in the fridge for up to 3 days, and in the freezer for up to 3 months; reheat in the microwave for 30-45 seconds (thaw frozen pancakes before reheating).
Overmixing the pancake batter can result in tough or rubbery pancakes, so remember to just gently combine all of the ingredients for the perfect fluffy pancake.
It’s a good idea to let the pancake batter rest for 5-10 minutes before you begin the cooking process; resting ensures that the flour will absorb all of the liquid and when this happens, you’re on your way to the lightness we all love in a pancake.
Banana pancakes are a great way to use very ripe–yes, even over-ripe–bananas! The more ripe your bananas, the more concentrated fruity flavor you’ll get in your pancakes.
No problem. If you don’t have a griddle, use a non-stick frying pan. After all, you are making “pan”cakes (sorry, couldn’t help myself!!).
Serving Suggestions
A sublime way to serve Banana Pancakes is to top them with some fresh banana slices, chopped pecans, and a drizzle of pure maple syrup. So good. But they are also wonderful topped with other kinds of fresh fruit (strawberries, blueberries, sliced peaches), walnuts (or walnuts mixed in a bit of honey), powdered sugar…even whipped cream! I love to serve them with bacon and poached eggs for breakfast but in the evening, when I have more time, they are my favorite main for “breakfast for dinner” paired with Sausage, Easy Sweet Potato Hash Browns and for dessert, Pumpkin Pie Chia Pudding.
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder aluminum-free
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¾ cup ripe banana mashed (about 1 ½ large bananas)
- 1 large egg preferably organic
- ¾ cup almond milk unsweetened
- Fresh banana slices for topping
- Pure maple syrup for serving
- Optional: A handful of walnuts or pecans for added crunch and nutrition
Instructions
- Begin by preheating your griddle or nonstick skillet over medium heat.
- In a medium-sized mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and sea salt.
- In a separate, larger bowl, thoroughly beat the ripe banana and egg together until well blended. The riper the banana, the sweeter and more pronounced the flavor will be in your pancakes.
- Gradually whisk the almond milk into the banana-egg mixture until it's fully incorporated.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overmix. A few lumps are perfectly fine and will cook out.
- Lightly coat your heated griddle or pan with nonstick cooking spray or a dab of coconut oil for a healthier option.
- Pour 1/4 cup of batter for each pancake onto the griddle. Cook until you see bubbles forming on the surface and the edges appear set, about 2-3 minutes.
- Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, until golden brown.
- Serve the warm pancakes topped with fresh banana slices, a sprinkle of nuts and pure maple syrup.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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