Description
Simple recipe for light and fluffy pancakes using ripe bananas.
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (optional)
- Cooking spray or oil for the pan
Instructions
- Combine the mashed bananas and eggs in a bowl. Whisk until smooth.
- In a separate bowl, mix the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Mix gently until just combined; do not overmix.
- If using, stir in the maple syrup.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully.
- Cook the second side until golden brown.
- Serve immediately.
Notes
- Use very ripe bananas for the best sweetness and texture.
- Add a splash of milk if the batter seems too thick.
- Serve with fresh fruit or a small amount of nut butter.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 100
Keywords: banana pancakes, healthy breakfast, whole wheat pancakes, easy recipe, quick breakfast