Fluffy Banana Pancakes
Fluffy Banana Pancakes are easy to make, naturally sweet, and perfect for the freezer.
Equipment
- Mixing Bowl Set
- Balloon Whisk
- Ceramic Nonstick Cookware Set
- measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder aluminum-free
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup mashed overripe banana about 1 ½ large
- 1 large egg
- ¾ cup milk
- Cooking spray for greasing the pan
- Banana sliced, for serving
- Maple syrup for serving
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In another, larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with banana slices and maple syrup.
Notes
Keep in the fridge for up to four days or freeze for easy meal prep and a grab-and-go breakfast.
Nutrition
Serving: 2pancakesCalories: 199kcalCarbohydrates: 37gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 500mgPotassium: 272mgFiber: 2gSugar: 7gVitamin A: 170IUVitamin C: 4mgCalcium: 249mgIron: 2mg
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