This banana pancakes recipe is simple, flavorful and quite possibly the perfect start to your morning!
Few things make me feel at home as much as pancakes on a Saturday morning with Elvis playing in the background. But truth be told, Elvis is not the only music I listen to. ~Gasp!!~
Shocker. I know.
HEALTHY BANANA PANCAKES
These pancakes are dairy free and full of natural banana flavor.
Use a banana that has brown spots for the best flavor. Yellow bananas will give you a much milder banana flavor in your finished pancakes.
This recipe calls for whole wheat pastry flour, but you can also use white whole wheat flour or even regular whole wheat flour. The only difference is, the finished texture will be more dense, course and hearty. But they will still be tasty. Note that if you do decide to use a courser flour, you may need to add a tiny bit more milk to accommodate. Denser flours usually require more liquid. But start with what the recipe calls for and only add more if you feel it’s necessary.
You can use regular milk if you prefer. Pretty much any milk will work here except for canned, full-fat coconut milk. It’s too thick and will make the pancakes harder to cook. But anything else will work.
FLAVORINGS AND EXTRACTS
Feel free to add a teaspoon of pure vanilla extract or even almond extract. Either will work well here if you like those flavors. Banana flavoring is not needed here if your bananas are ripe, and most flavorings are not considered “clean” anyway. It’s best to stick with a good, ripe banana.
MORE HEALTHY PANCAKE RECIPES:
BANANA PANCAKES RECIPE:
Delicious, naturally flavored, banana pancakes.
- 1 medium banana (ripe)
- 1 large egg
- 1 cup whole wheat pastry flour
- 2 cups unsweetened almond milk
- 1/2 tsp. ground cinnamon
- 2 tsp. baking powder
In a large mixing bowl, whisk all ingredients together until you have a smooth, slightly thin batter.
Using a non-stick pan, use a small amount of oil (I use an oil sprayer) to coat the pan. This is more for browning the pancakes than anything. So you really do not need much. The pancakes will end up being browner than a normal pancake due to the banana.
Pour the batter into the pan, but keep the heat somewhere between low and medium. This won't cook properly on high heat. They take a little longer to cook, but they are totally worth it.
Serve with maple syrup or peanut butter, or just plain banana slices and a side of scrambled eggs!
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data is for the entire recipe. Divide this data by the number of pancakes you make. Yield will vary based on size of pancakes.