Description
Fluffy, protein-packed banana pancakes made with ripe bananas, eggs, and cinnamon for natural sweetness. Easy to prepare and perfect for a hearty morning meal.
Ingredients
2 large ripe bananas
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup milk (dairy or non-dairy)
3 tablespoons melted butter or coconut oil
1/4 teaspoon salt
1/4 cup maple syrup (for serving, optional)
Instructions
Mash 2 ripe bananas in a large bowl until smooth.
Whisk in 2 large eggs, melted butter, vanilla, and cinnamon.
In a separate bowl, mix flour, baking powder, salt, and combine with wet ingredients.
Stir until just incorporated (some lumps are ok).
Heat a griddle or non-stick pan over medium heat. Pour batter (about 1/4 cup per pancake) and cook until bubbles form on the surface.
Flip and cook until golden on both sides.
Serve warm with maple syrup if desired.
Notes
Use overripe bananas for maximum sweetness.
Substitute all-purpose flour with gluten-free flour blend.
Replace butter with melted coconut oil for vegan option.
Add optional toppings like fresh berries, nuts, or sliced bananas upon serving.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg