Banana Pancakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 1 cup whole wheat white flour OR all-purpose flour
- 1 Tbsp. granulated sugar
- 1 Tbsp. brown sugar
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- pinch of ground nutmeg
- pinch of ground ginger
- 1/4 teaspoon sea salt
- 1 cup buttermilk (*see note for substitution below if you don’t have buttermilk*)
- 2 Tbsp. melted butter or coconut oil
- 1 large egg
- 1 cup mashed ripe bananas (about 2 small bananas)
- maple syrup
- butter
- toasted walnuts or pecans
- extra banana slices
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Preparation
Step 1
In a large bowl, whisk together flour, sugars, baking powder, cinnamon, nutmeg, ginger and salt until combined. In a separate bowl, whisk together the buttermilk, melted butter (or coconut oil) egg and mashed bananas until combined.
Step 2
When you are ready to make the pancakes, pour the buttermilk mixture into the dry mixture, and stir together until just combined. Be sure not to overmix the batter — it will still be a little lumpy with those bananas!
Step 3
Heat a skillet or griddle over medium heat, and mist with cooking spray. Pour about 1/4-cup of batter on the heated surface to form a pancake, and let it sit there (untouched) for about 1-2 minutes, or until little bubbles start popping up in the middle and the edges begin to harden. Use a spatula to flip the pancake, then cook for an additional 1-2 minutes until the pancake is cooked through and golden on the outside. Remove and repeat with remaining batter.
Step 4
Serve warm with your desired toppings.
Step 5
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