A fruity, fluffy breakfast treat.
Need a quick and easy way to make a hearty, filling breakfast? Look no further than these delicious and good-for-you banana pancakes. Full of flavor from ripe bananas, warm cinnamon, and whatever you choose to top them with, these pancakes are light, airy, and tender on the inside. There’s no more satisfying way to start the day.
How popular are banana pancakes? Well, did you know that in Southeast Asia, there is a famous backpacking route named after them? Yes, the Banana Pancake Trail begins in Thailand, winds through Laos, Vietnam and Cambodia, and ends in Malaysia; it is well-known for its beauty, ease to navigate, and the many hostels, markets, and guesthouses in the region that serve… you guessed it: banana pancakes.
There is something so rewarding about making the perfect stack of golden-brown pancakes, and this recipe makes it so easy to reap that reward. The intoxicating aroma and fruity flavor accented with a hint of cinnamon are the perfect way to say “Good Morning.”
Are Banana Pancakes Healthy?
This banana pancake recipe is full of wholesome, healthy ingredients, starting with all the benefits we get from bananas. Bananas are rich in fiber, potassium, vitamin C, and vitamin B6, along with other antioxidants and healthy plant compounds. You’ll also get fiber and some protein from the whole-wheat flour. The egg is another source of protein, along with other vitamins and minerals—but if you want to make this recipe vegan, all you have to do is replace the egg with a quarter cup of applesauce.
Best Cooking Technique For Pancakes
Although these banana pancakes are really simple to make—and that is part of their charm—there are two important things that require your close attention to make sure the pancakes come out perfectly: time and temperature.
Medium heat is the best temperature for cooking pancakes because it will give the interior enough time to cook without allowing the outsides to burn. And one of the beautiful things about pancakes (there are so many beautiful things about pancakes!) is that they let you know when it’s time to flip them: As soon as you see those little bubbles forming on the surface, about two to three minutes after the batter hits the pan, and the edges begin to set, it’s time to flip. Then cook another one to two minutes until golden brown.
How To Make Ahead And Store
Banana pancake batter can be made a day ahead of time and stored overnight in the refrigerator. Store cooked pancakes in an airtight container, and they will keep in the fridge for up to 3 days. They’ll keep in the freezer for up to 3 months. Reheat them in the microwave for 30-45 seconds when you’re ready to eat (thaw frozen pancakes before reheating).
Serving Suggestions
A sublime way to serve banana pancakes is to top them with some fresh banana slices, chopped pecans or walnuts, and a drizzle of pure maple syrup. So good. But they are also wonderful topped with other kinds of fresh fruit (strawberries, blueberries, sliced peaches), powdered sugar, and even whipped cream! I love to serve them with bacon and poached eggs for a “breakfast for dinner” meal. I also love to pair them with Air-Fryer Breakfast Sausage and Easy Sweet Potato Hash Browns.
Recipe
Ingredients
- 1 cup whole-wheat flour
- 1 tablespoon baking powder aluminum-free
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup ripe banana mashed (about 1 1/2 large bananas)
- 1 large egg preferably organic
- 3/4 cup almond milk unsweetened
- Nonstick cooking spray or coconut oil
- Fresh banana slices for topping
- Pure maple syrup for serving
- Handful of walnuts or pecans optional, for added crunch
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.
- 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, pure maple syrup, and an optional handful of nuts.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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