Everyone loves a good pancake breakfast, but why settle for plain old boring flapjacks when you can mix things up with some fluffy banana pancakes? This recipe is sure to tantalize your taste buds and satisfy your hunger. Plus, it’s healthy and easy to make!
To start off, you’ll want to gather your ingredients. For the pancake batter, you’ll need:
– 1 cup flour
– 1 tablespoon sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 ripe banana, mashed
– 1 egg
– 1 tablespoon vegetable oil
For the toppings, you can use whatever strikes your fancy! I like to keep it simple with just a bit of butter and syrup, but sliced bananas, whipped cream, or even chocolate chips would be amazing additions.
Once you have everything prepped and ready to go, it’s time to whip up your pancake batter. In a mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, mashed banana, egg, and oil. Slowly fold the wet ingredients into the dry mix, stirring just until it’s all combined. The batter should be lumpy and slightly thick.
Heat up your griddle or frying pan over medium-high heat, and grease it lightly with cooking spray or a bit of butter. Scoop about 1/4 cup of batter for each pancake, and pour it onto the hot surface. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges of the pancake begin to look set. Flip the pancake over and cook for another minute or so, until both sides are golden brown.
Repeat this process with the rest of the batter, and keep the pancakes warm in a low oven until you’re ready to serve. Then, just stack ’em up and top with your desired toppings. Yum!
The great thing about these banana pancakes is that they’re naturally sweetened with the fruit, so you don’t need to add much sugar to the batter. And with the addition of fiber-rich whole wheat flour and heart-healthy vegetable oil, they’re a breakfast you can feel good about.
So next time you’re craving some pancakes, try this recipe out and see how much more delicious and nutritious they can be. Whether you’re enjoying them with family, friends, or just by yourself, fluffy banana pancakes are a perfect way to start any day off on the right foot.
Ingredients:
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 ripe banana, mashed
- 1 egg
- 1 tablespoon vegetable oil
Instructions:
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, mashed banana, egg, and oil.
- Slowly fold the wet ingredients into the dry mix, stirring just until it’s all combined.
- Heat up your griddle or frying pan over medium-high heat, and grease it lightly with cooking spray or a bit of butter.
- Scoop about 1/4 cup of batter for each pancake, and pour it onto the hot surface.
- Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges of the pancake begin to look set.
- Flip the pancake over and cook for another minute or so, until both sides are golden brown.
- Repeat this process with the rest of the batter, and keep the pancakes warm in a low oven until you’re ready to serve.
Ingredients:
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 egg
- 1 cup milk
- 1 tablespoon vegetable oil
- 1 tablespoon honey (optional)
Instructions:
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the mashed banana, egg, milk, oil, and honey (if using).
- Slowly fold the wet ingredients into the dry mix, stirring just until it’s all combined. The batter will be thick, but feel free to add a bit more milk if needed.
- Heat up your griddle or frying pan over medium heat, and grease it with cooking spray or a bit of butter.
- Scoop about 1/4 cup of batter for each pancake, and pour it onto the hot surface.
- Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges of the pancake begin to look set.
- Flip the pancake over and cook for another minute or so, until both sides are golden brown.
- Repeat this process with the rest of the batter, and keep the pancakes warm in a low oven until you’re ready to serve.
These pancakes are a perfect breakfast for a lazy Sunday morning, or as a special treat any day of the week. The bananas add a touch of sweetness and make the pancakes extra moist and fluffy. Plus, with the whole wheat flour and honey, they’re a healthier alternative to traditional pancakes. Serve them with a dollop of whipped cream or a drizzle of maple syrup, and enjoy!
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