I love these pancakes. They are delicious, easy and quick to make!
What’s more – I add absolutely no sugar to the pancake batter which already is plenty sweet from the bananas. I use 50/50 mix of white to whole wheat flour, making it more nutritious.
When I have no plan of what to make for lunch this delicious recipe is often my fall back recipe which could be whipped up on a whim.
In the pictures here, for presentation purposes, I’m adding some caramelized bananas and maple syrup. But honestly, I never add those things when I make these pancakes for my family’s brunch. They can hold their own ground without any sweeteners what so ever. But if you wish, you can throw in a few chocolate chips into the batter for those extra special days!
Hope you give it a try.
This recipe makes 8 pancakes. Feel free to double it.
Preheat the oven to the lowest setting.
Mash the bananas in a bowl. Whisk in the egg, milk and oil. Sprinkle salt and baking powder over the batter. Whisk it in well. Add flours all at once and fold them in with a spatula. Feel free to fold in chocolate chips if desired.
When the skillet is hot, add 3 pancakes at a time using 1/3 cup measure. Set the timer and allow the pancakes to cook for 2 - 2.5 minutes until the bottoms are golden brown and you can see some bubbles on the surface. Flip the pancakes and cook for about 1 - 1.5 minutes or so until the bottom is golden brown. The internal temperature of pancakes should be 175-200°, try not to overcook.
Transfer the pancakes to a parchment-lined baking sheet and place in the oven to keep warm, if desired. Continue cooking the remaining batches. Serve warm with grilled peaches and any other toppings of choice.
If you wish to make the optional caramelized bananas, melt butter in a medium nonstick pan over medium heat. Sprinkle sugar over the melted butter and cook until it turns light golden brown, around 2 minutes. Add sliced bananas in a single layer and cook about 2 minutes per side until golden and caramelized. Serve alongside your pancakes.
Ingredients
Directions
Preheat the oven to the lowest setting.
Mash the bananas in a bowl. Whisk in the egg, milk and oil. Sprinkle salt and baking powder over the batter. Whisk it in well. Add flours all at once and fold them in with a spatula. Feel free to fold in chocolate chips if desired.
When the skillet is hot, add 3 pancakes at a time using 1/3 cup measure. Set the timer and allow the pancakes to cook for 2 - 2.5 minutes until the bottoms are golden brown and you can see some bubbles on the surface. Flip the pancakes and cook for about 1 - 1.5 minutes or so until the bottom is golden brown. The internal temperature of pancakes should be 175-200°, try not to overcook.
Transfer the pancakes to a parchment-lined baking sheet and place in the oven to keep warm, if desired. Continue cooking the remaining batches. Serve warm with grilled peaches and any other toppings of choice.
If you wish to make the optional caramelized bananas, melt butter in a medium nonstick pan over medium heat. Sprinkle sugar over the melted butter and cook until it turns light golden brown, around 2 minutes. Add sliced bananas in a single layer and cook about 2 minutes per side until golden and caramelized. Serve alongside your pancakes.
