Banana pancakes are one of the most delicious and healthiest pancakes you will ever eat. It is ready in 5 to 10 minutes and is a perfect hit for the weekend, breakfast, brunch, you are going to love them. So, get a large nonstick pan and put it on medium heat and then on with your butter. It’s so simple. Get yourself a regular builders mug and that us the measure that makes it so easy to remember. We are going to use self-raising flour but the first healthier swap is going from white flour to whole wheat flour which has literally three times the amount of fiber. You don’t just get healthy with this, you also get the flavor and that will give you a tastier pancake. Fill the same cup with milk then pour it in, whatever milk you have at home is going to work well with this.
Break in your eggs then using a whisk, beat that up then add a leveled teaspoon of cinnamon for flavor, continue mixing that. It’s going to be more malty in flavor and really delicious. Next up, take your bananas. Bananas are amazing, they are a powerhouse of nutrition full of fiber, potassium, and energy, a great start to the day for sure. Peel your bananas then cut down the length of the bananas. Get your knife then carefully cut it all the way down the length. Take a tiny bit of olive oil and put the banana in the oil in a low heat skillet then just move it around for like two minutes until it just frying and caramelizing and getting it gooey and gorgeous. If that’s caramelizing, you are in a good place and that guarantees you the most gorgeous banana pancakes flavor. Take some of the batters and put three dessert spoon over the caramelized banana so it coos into it.
It will start to cook, about two minutes and you will get little bubbles appearing on the surface and once you see those, know that it’s going to be nice and golden. Flip you banana pancakes after around two minutes then once they are well cooked, remove from the pan and set aside. A different alternative to cooking your banana pancakes is to peel your bananas into a bowl, then mash using a potato masher or the dinner fork. Leave the bananas as chunky or as smooth as you prefer. You may leave the bananas as chunky as you like or puree. In a large bowl, combine flour, salt, sugar, baking soda, baking powder and whisk to fully combine. Whisk in eggs, buttermilk, and vanilla into the bowl of mashed bananas. Thoroughly mix. If you like fluffy pancakes, separate the egg whites from the yolk and add to the batter .
Now whisk the egg whites separately until it forms soft stiff peaks. Set aside. Next flour mixture, mix as little as possible until fully combine. Slowly fold in melted butter, you will have a thick batter. Do not over mix, over-mixing can make your pancakes tough. Then add whisked egg whites. Heat a lightly oiled cast iron or frying pan over medium-high heat. Scoop about a ¼ cup each of the batter onto the cast. You will probably need to help spread the batter. Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on surface and edges of the pancake starts to brown about 2-3 minutes.
Flip and cook the other side for another minute or two until golden brown. Repeat until the pancake mixture is finished. Remove and serve immediately with syrup and/or butter.
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ⅔ cup milk of choice
- ½ cup mashed ripe banana, plus another
- banana for slicing on top
- 1 large egg
- 2 tablespoons maple syrup or honey, plus more for serving
- 2 tablespoons melted unsalted butter or coconut oil
- ½ teaspoon vanilla extract
- Optional toppings: sliced banana, maple syrup, peanut butter
- If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit now.
- In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to blend.
- In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter, and vanilla.
- Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
- If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat.
- You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface.
- If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel.
- Using a ⅓-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.
- Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
- Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven.
- If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
- Leftover pancakes can be stored in the refrigerator for up to 3 days.
- To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.