Banana Pancakes Recipe
A fruity, fluffy breakfast treat.
Servings 4
Calories 153kcal
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
Calories: 153kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 226mg | Potassium: 529mg | Fiber: 4g | Sugar: 4g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 2mg