These banana pancakes are so easy and simple to make. Seriously, these pancakes are the best! I’m sure that they will turn out into one of your breakfast favorites!
Why you will love this recipe
These banana pancakes are:
- Simple and easy to make
- Healthy
- Freeze-friendly
- Gluten-free-friendly: For a gluten-free version, replace the flour with a gluten-free flour blend.
Ingredients to make this recipe
Flour: We’ve used all-purpose flour. You can opt for all-purpose flour, spelt flour, or a gluten-free flour blend.
Overripe bananas: Make sure they are overripe for sweeter pancakes.
Eggs: Eggs provide the additional structure to make the pancakes rise. Make sure your eggs are at room temperature.
Almond milk: This recipe works with almond milk, but you can use any milk you like.
Coconut sugar: For a more caramelized flavor and a healthier option. You can replace it with white sugar.
Baking powder: Will make them fluffy and rise.
Vanilla extract: Adds more flavor to your pancakes.
Salt: To enhance all the flavors.
How to make this recipe
Start by mixing the flour, sugar, baking powder, and salt into a bowl.
To a blender, add the mashed banana, plant-based milk, eggs, vanilla extract, and blend to combine.
Next, add the wet ingredients to the dry ingredients and gently combine everything.
Heat a skillet or a frying pan over low-medium heat and grease it with a little bit of coconut oil.
Then, once hot, pour a ladle of the batter into the pan and cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for 2 minutes, then plate. Repeat until all the batter is finished.
Serve immediately with your favorite toppings or let it cool down and freeze them.
Tips for making this recipe
- The riper the banana, the better: Don’t be afraid of using overripe bananas. It is at this stage where they have their sweetest flavor and are perfect for baking!
- Don’t over mix the batter: As soon as you add the wet ingredients to the dry ingredients into your mixing bowl, gently combine everything. It will help them to rise and have a fluffier texture.
- These pancakes are freezer friendly: Who said we couldn’t eat pancakes on a busy morning? Double or triple the recipe to freeze and have a pancake breakfast any day you want! Take the number of pancakes that you would like to eat for the next day’s breakfast on the night before, let them defrost during the night, and in the morning, re-heat them and add your favorite toppings!
More pancake recipes
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Banana Pancakes
Ingredients
- 7 oz all-purpose flour or gluten-free flour 200 g
- 3 tbsp coconut sugar
- 2 tsp baking powder
- 1 pinch of salt
- 1/2 cup overripe mashed bananas
- 3 eggs
- 1/2 and 1/4 cups almond milk 180 ml
- 1 tsp vanilla extract
- coconut oil for greasing the pan
Instructions
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Into a blender, add the mashed banana, almond milk, eggs, and vanilla extract and blend to combine.
- Add the wet ingredients to the dry ingredients and gently combine.
- Heat a skillet or a frying pan over low-medium heat and grease with a little bit of coconut oil.
- Once hot, pour a ladle of the batter into the pan and let it cook for 1 to 2 minutes. When bubbles start to appear on the top, flip very gently and cook on the other side for 2 minutes.
- Serve with your favorite toppings.