Description
Enjoy a simple, healthy breakfast with this banana pancake recipe, no milk required. These pancakes are fluffy, naturally sweetened with bananas, and perfect for anyone looking for a delicious dairy-free option. Easy to make with just a few pantry staples, they’re a morning game-changer.
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup all-purpose flour (or gluten-free alternative)
- 1 teaspoon baking powder
- Pinch of salt
- Optional: Vanilla extract, cinnamon, or nutmeg for added flavor
Instructions
- In a large bowl, mix the mashed bananas and eggs until well combined.
- Stir in the flour, baking powder, and salt until the batter is smooth. Add any optional ingredients as desired.
- Heat a non-stick skillet over medium heat and lightly grease with oil or butter. Pour ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
Notes
- For a vegan option, substitute eggs with flax eggs (1 tablespoon flaxseed meal with 2.5 tablespoons water per egg, let sit for 5 minutes).
- Add-ins like blueberries, chocolate chips, or nuts can be folded into the batter for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 210
- Sodium: 200mg
- Fat: 3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g