Fluffy Banana Graham Pancakes
Transform your breakfast game with these irresistibly fluffy Banana Graham Pancakes! A delightful twist on classic pancakes, this recipe combines the natural sweetness of ripe bananas with the subtle nuttiness of finely crushed graham crackers, creating a light yet flavorful base. Enhanced with a touch of ground cinnamon and a hint of vanilla, each bite delivers cozy, comforting vibes. Ready in just 35 minutes, these pancakes are perfect for busy mornings or relaxed weekend brunches. Top them with a drizzle of syrup, fresh fruit, or a dollop of whipped cream for a crowd-pleasing treat. Whether you’re feeding your family or indulging solo, these Banana Graham Pancakes are sure to brighten your day!
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Recipe Information
Ingredients
- 2 pieces ripe bananas
- 6 sheets graham crackers
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons vegetable oil or butter (for cooking)
- optional toppings (e.g., syrup, fresh fruit, whipped cream)
Instructions
Peel and mash the ripe bananas in a large mixing bowl until mostly smooth.
Place the graham crackers in a food processor and pulse until they form fine crumbs. Alternatively, crush them manually using a zip-top bag and rolling pin.
In a medium bowl, whisk together the graham cracker crumbs, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
To the mashed bananas, add the milk, egg, vanilla extract, and melted butter. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake, using the back of a spoon to spread it slightly if necessary.
Cook pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your choice of toppings, such as syrup, fresh fruit, or whipped cream. Enjoy!
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 22.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
