Description

Soft, sweet pancakes made with overripe bananas, flour, and milk. A quick, healthy recipe using pantry staples for a tender texture and rich flavor. No added sugar or fat needed, relying on natural sweetness and pantry ingredients.

Ingredients

Scale

1 cup all-purpose flour
1 tbsp baking powder
½ tsp cinnamon
¼ tsp salt
¾ cup mashed banana
1 large egg or 2 flax eggs (3 tbsp ground flax + 3 tbsp water)
¾ cup milk
Cooking spray or coconut oil

Instructions

Whisk 1 cup flour, 1 tbsp baking powder, ½ tsp cinnamon, and ¼ tsp salt in a medium bowl.
Beat ¾ cup mashed banana and 1 egg (or flax eggs) in a large bowl until smooth.
Whisk in ¾ cup milk, then add the dry ingredients. Stir until just combined; lumps are okay.
Heat a nonstick pan over medium heat. Spray or oil the pan.
Pour 1/3-cup batter per pancake. Cook 2-3 minutes until bubbles form and edges firm. Flip and cook 1-2 minutes until golden.

Notes

Use overripe bananas with brown speckles for maximum sweetness.
Avoid overmixing to keep pancakes light.
Cook on medium heat (not hot) to prevent burning.
Serve warm for best fluffiness; leftovers dry quickly. Store in airtight container for 2-3 days.

Prep Time: 10
Cook Time: 10
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 45
Sugar: 6g
Sodium: 80mg
Fat: 2g
Saturated Fat: 0.5g
Carbohydrates: 7g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg