Description

Moist, fluffy pancakes made with overripe bananas for natural sweetness and texture. A seven-ingredient recipe that eliminates refined sugars while delivering a tender crumb. Ideal for quick, wholesome breakfasts with customizable toppings.

Ingredients

Scale

1 cup all-purpose flour (gluten-free recommended)
1 tbsp baking powder (aluminum-free preferred)
½ tsp cinnamon
¼ tsp salt
¾ cup mashed overripe banana (~2 medium bananas)
1 large egg (use room temperature for elevation)
¾ cup milk (almond or oat for vegan option)
Non-stick cooking spray for greasing
Fresh banana slices (for topping)
Maple syrup or agave nectar (for topping)

Instructions

Whisk flour, baking powder, cinnamon, and salt in a medium bowl
Blend mashed banana and egg in a large bowl until smooth
Combine wet and dry ingredients until just mixed (slightly lumpy is okay)
Coat a non-stick skillet with cooking spray and preheat over medium heat
Scoop 1/3-cup batter for each pancake
Cook 2-3 minutes until edges firm and tops caved
Flip and cook 1-2 minutes until golden brown
Repeat with remaining batter

Notes

For high elevation baking, ensure eggs are room temperature to maintain rise
Use very ripe bananas (with brown spots) for maximum natural sweetness
Reheat cooked pancakes in a toaster oven at 300°F (150°C) for 3-4 minutes to restore fluffiness
Store in airtight container in fridge for up to 3 days or freeze for 2 months

Prep Time: 10
Cook Time: 15
Category: Dessert
Method: Cooking
Cuisine: Contemporary American

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 4g
Sodium: 100mg
Fat: 5g
Saturated Fat: 1.5g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg