Banana Pancakes

Delicious, fluffy banana pancakes that are naturally sweet and perfect for meal prep.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4

Course: Breakfast, Brunch

Cuisine: American

Calories: 199

Ingredients Method Nutrition Notes

Ingredients

1 cup all-purpose flour for the base of the pancakes
1 tablespoon baking powder aluminum-free helps the pancakes rise
½ teaspoon cinnamon adds warmth and flavor
¼ teaspoon salt enhances sweetness
¾ cup mashed overripe banana about 1 ½ large bananas provides natural sweetness and moisture
1 large egg binds the ingredients together
¾ cup milk adds moisture; can substitute with almond or oat milk
Cooking spray for greasing the pan
Banana slices for serving optional
Maple syrup for serving optional

Method

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
In another larger bowl, beat the mashed banana and egg until fully combined.
Add the milk to the banana mixture and whisk until smooth.
Slowly whisk in the dry ingredients from the first bowl. The batter should be slightly lumpy.
Heat a large nonstick pan over medium heat and spray with cooking spray.
Using a ⅓-cup measuring cup, pour 3-4 rounds of batter into the pan.
Cook the pancakes for 2-3 minutes or until the tops are puffed and the bottoms are golden brown. Flip and cook for an additional 1-2 minutes on the other side until fully cooked through.
Serve with banana slices and maple syrup.

Nutrition

Serving: 2gCalories: 199kcalCarbohydrates: 37gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 500mgPotassium: 272mgFiber: 2gSugar: 7gVitamin A: 170IUVitamin C: 4mgCalcium: 249mgIron: 2mg

Notes

These fluffy banana pancakes are a great freezer-friendly option for a quick breakfast on busy mornings. Enjoy with fresh banana slices and maple syrup for an extra touch of sweetness!

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