This recipe will make eight delicious, healthy and fluffy banana pancakes that are perfect for breakfast. The combination of all-purpose, whole-wheat, or a combination of flours, dark or light brown sugar, baking powder, cinnamon, nutmeg, salt, egg, milk, oil, mashed ripe banana, and pure vanilla extract give these pancakes a unique and delicious flavor.

First, mix together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl and set aside. In a separate medium bowl, whisk together the egg, milk, oil, mashed banana, and vanilla extract. Create a well in the dry ingredients and pour in the wet ingredients. Stir until the mixture is moistened, but be careful not to overmix.

To cook the pancakes, heat a griddle or skillet over medium heat and coat with cooking spray or oil. Drop ¼ cup of batter onto the skillet, and cook for 1-2 minutes until the surface of the pancakes has some bubbles and the bottoms appear golden brown. Flip carefully and cook an additional 1-2 minutes. Finally, transfer the pancakes to a plate and cover them loosely with aluminum foil to keep them warm. Make sure to coat the skillet with oil before cooking each batch of pancakes to prevent sticking.

Serve the pancakes warm and top with maple syrup, caramel sauce, or desired topping and some fresh banana slices for a delicious, moist and fluffy breakfast treat!

Frequently Asked Questions:

Q: How long should the pancakes be cooked for?
A: Each pancake should be cooked for 1-2 minutes on each side, until the surface of the pancakes have some bubbles and the bottoms appear golden brown.

Q: What type of flour should I use?
A: For this recipe you can use all-purpose, whole-wheat, or a combination of both flours. We use exclusively gluten-free flour in our house and it works great with this recipe too.

Q: What’s the best way to keep the pancakes warm until serving?
A: The best way to keep the pancakes warm until serving is to transfer them to a plate and cover with aluminum foil.

Q: What is the best oil to coat the griddle or skillet with?
A: Avocado oil works best as they are flavorless and help prevent the pancakes from sticking.

FLUFFY BANANA PANCAKES

Recipe by Dish Lingo

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

This recipe will make ten delicious, healthy and fluffy banana pancakes that are perfect for breakfast.

Ingredients

• 1 cup flour (wheat or gluten-free)

• 1 tablespoon sugar

• 1.5 teaspoons baking powder

• Pinch ground nutmeg (optional)

• 1/4 teaspoon salt

• 1 egg

• 1 cup nondairy or regular milk

• 2 tablespoons avocado oil or melted butter

• 1 large mashed ripe banana

• 1 teaspoon vanilla extract

Directions

• First, mix together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl and set aside.
• In a separate medium bowl, whisk together the egg, milk, oil, mashed banana, and vanilla extract.
• Create a well in the dry ingredients and pour in the wet ingredients. Stir until the mixture is moistened, but be careful not to over mix.
• To cook the pancakes, heat a griddle or skillet over medium heat and coat with cooking spray or oil.
• Drop ¼ cup of batter onto the skillet, and cook 1-2 minutes until the surface of the pancakes has some bubbles and the bottoms appear golden brown.
• Flip carefully and cook an additional 1-2 minutes.
• Finally, transfer the pancakes to a plate and cover loosely with aluminum foil to keep warm.
• Make sure to coat the skillet with oil before cooking each batch of pancakes to prevent sticking.

Notes

• Serve the pancakes warm and top with maple syrup, caramel sauce, or desired topping and some fresh banana slices for a delicious, moist and fluffy breakfast treat!