Banana Pancakes Recipe
These banana-infused pancakes are irresistibly light, naturally sweetened with overripe fruit, and ideal for storing in the freezer. Perfect for those who appreciate a comforting, homemade breakfast with minimal effort.
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Ingredients
- ¾ cup milk
- ¾ cup mashed overripe banana approximately 1½ large
- ¼ teaspoon salt
- Banana slices for garnish
- ½ teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1 large egg
- Maple syrup to serve
Instructions
- In a medium mixing bowl, combine the all-purpose flour, baking powder, cinnamon, and salt with a whisk until evenly distributed. In a separate, larger bowl, mash the banana and blend it thoroughly with the egg. Stir in the milk until smooth, then incorporate the dry mixture into the wet, stirring just until a slightly lumpy batter forms.
- Preheat a nonstick skillet over medium heat and coat it with nonstick spray.
- Scoop batter using a ⅓-cup measure, forming 3 to 4 pancakes at a time. Let them cook undisturbed until the tops puff and the bottoms are golden, around 2 to 3 minutes. Flip and continue cooking for 1 to 2 more minutes until fully set. Yields approximately 8 pancakes.
Notes
Refrigerate leftovers for up to four days or freeze to maintain freshness for a convenient breakfast option.