Not Your Average Banana Pancake
Elevate your breakfast game with "Not Your Average Banana Pancake," a delightful twist on the classic that’s packed with flavor and wholesome ingredients. These fluffy pancakes blend the natural sweetness of ripe bananas with a touch of ground cinnamon and a mix of all-purpose and whole wheat flour, creating a perfectly balanced batter. Enhanced with a splash of vanilla and the option of crunchy chopped pecans or walnuts, these pancakes bring richness and texture to every bite. Quick and easy to prepare, they’re ready in just 30 minutes and cook beautifully on the stovetop to golden brown perfection. Serve them stacked high with a drizzle of maple syrup, fresh banana slices, or a dollop of whipped cream for an unforgettable breakfast treat that’s indulgent yet nourishing. Perfect for brunch gatherings or a cozy weekend breakfast, these banana pancakes redefine morning comfort food.
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Recipe Information
Ingredients
- 2 pieces ripe bananas
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 2 pieces eggs
- 1 cup unsweetened almond milk (or regular milk)
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 0.25 cup chopped pecans or walnuts (optional)
- 1 tablespoon butter (for skillet)
- as needed maple syrup (for serving)
Instructions
Peel the bananas and place them in a medium-sized mixing bowl. Mash the bananas with a fork until smooth and free of large chunks.
In a separate large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, ground cinnamon, salt, and granulated sugar. Mix well to evenly distribute the dry ingredients.
In the bowl with the mashed bananas, add the eggs, almond milk, melted butter, and vanilla extract. Whisk the wet ingredients until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few small lumps are okay. If using chopped pecans or walnuts, fold them in at this stage.
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of butter to grease the surface. Once the butter has melted and is lightly bubbling, reduce the heat to medium-low.
Scoop 1/4 cup of batter onto the skillet for each pancake. Spread it slightly into a circle with the back of the ladle or spoon.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the pancakes gently with a spatula and cook for another 2-3 minutes, or until golden brown on both sides.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm, stacked, and drizzled with maple syrup. Optionally, top with extra chopped nuts, banana slices, or a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 68.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 614 mg | 47% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1698 mg | 36% | |
*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.
