Description
Delicious and easy-to-make pancakes with a natural sweetness from overripe bananas, perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup mashed overripe banana (about 1 1/2 large)
- 1 large egg
- 3/4 cup milk
- Banana slices (for serving)
- Maple syrup (for serving)
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another large bowl, beat the banana and egg together until blended.
- Whisk in the milk until combined, then add the dry ingredients. The batter will be slightly lumpy.
- Heat a large nonstick pan over medium heat and spray it with nonstick cooking spray.
- Using a 1/3-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, about 2-3 minutes.
- Flip and cook on the other side until risen and cooked through, about 1-2 minutes more.
Notes
Serve warm with banana slices and maple syrup. To store, keep in the fridge for up to four days in an airtight container or freeze with parchment paper in between pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American