Banana Pancakes Recipe

Recipe By Slurrp

These fluffy banana pancakes are a delicious and nutritious breakfast option. Made with ripe bananas, whole wheat flour, and a hint of cinnamon, these pancakes are packed with flavor and goodness. They are easy to make and can be customized with your favorite toppings such as maple syrup, fresh fruits, or nuts. Whether you're looking for a quick weekday breakfast or a leisurely weekend brunch, these banana pancakes are sure to satisfy your cravings.

3.5
26 Rating -
Rate
Vegdiet
23minstotal
8minsPrep
15minsCook
23m.total
8m.Prep
15m.Cook
Banana Pancakes
plan
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ingredients serve

Ingredients for Banana Pancakes Recipe

  • 1/2 Ripe Bananas
  • 1/2 Eggs
  • 1/4 cup Milk
  • 1/2 tablespoon Melted Butter
  • 1/4 teaspoon Vanilla Extract
  • 0.38 cup Whole Wheat Flour
  • 1/2 teaspoon Baking Powder
  • 0.13 teaspoon Cinnamon
  • 0.06 teaspoon Salt
  • as needed Butter Or Cooking Spray For Greasing The Skillet
  • as needed Maple Syrup, Fresh Fruits, Nuts, Or Yogurt For Serving

Directions: Banana Pancakes Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, mash the ripe bananas until smooth.
  • STEP 2.Add the eggs, milk, melted butter, and vanilla extract to the mashed bananas and whisk until well combined.
  • STEP 3.In a separate bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
  • STEP 4.Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  • STEP 5.Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  • STEP 6.Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
  • STEP 7.Flip the pancakes and cook for another 1-2 minutes until golden brown.
  • STEP 8.Serve the banana pancakes warm with your favorite toppings.

Cooking Tips

  • Use ripe bananas for maximum sweetness and flavor.
  • For extra fluffiness, separate the egg whites and yolks. Beat the egg whites until stiff peaks form, then fold them into the batter.
  • To keep the pancakes warm while cooking the rest, place them on a baking sheet in a preheated oven at 200掳F (93掳C).

Storage and Serving

  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pancakes in a toaster or microwave before serving.
  • Serve the banana pancakes with maple syrup, fresh fruits, nuts, or a dollop of yogurt for a delicious and satisfying breakfast.
Nutrition
value
305
calories per serving
3 g Fat7 g Protein61 g Carbs3 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    7g
  • Carbs
    61g
  • Fiber
    3g

MacroNutrients

  • Carbs
    61g
  • Protein
    7g
  • Fiber
    3g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    6mg
  • Vitamin A
    33mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    124mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp