Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Pancakes

Banana Pancakes

  • Author: Kevin
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Diet: Plant-based, Gluten Free option available

Description

These Banana Pancakes are a simple and delicious plant-based breakfast that combines ripe bananas for natural sweetness with fluffy, tender texture. Made from easy-to-find ingredients, they are a comforting and wholesome way to start your morning, perfect for all diets and infinitely customizable with your favorite toppings and add-ins.

Ingredients

Scale

Main Ingredients

  • 2 ripe bananas
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup plant-based milk
  • 2 tablespoons maple syrup (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural) (optional)
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon plant-based butter, for cooking
  • ½ teaspoon cinnamon (natural) (optional)
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Batter: Start by mashing ripe bananas in a large mixing bowl until smooth with a few small lumps remaining for texture. Add plant-based milk, maple syrup (natural), vegetarian Worcestershire sauce (natural) if using, and vanilla extract (natural). Whisk together until combined.
  2. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, cinnamon (natural) if using, and natural gelling agent to ensure even distribution and help achieve a light pancake texture.
  3. Mix Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the banana milk mixture, stirring gently just until no streaks of flour remain. Avoid overmixing to keep pancakes fluffy and tender.
  4. Heat the Pan and Cook: Preheat a non-stick pan over medium heat. Melt a small amount of plant-based butter, then pour batter in small rounds. Cook each side for about 2-3 minutes or until bubbles form on top and edges look set, then flip carefully.
  5. Serve Warm: Transfer cooked Banana Pancakes to a warm plate. Keep them covered loosely with foil if making a big batch to retain warmth. Add your favorite toppings and enjoy immediately.

Notes

  • Use very ripe, spotted bananas for maximum sweetness and moisture.
  • Spoon flour lightly into the measuring cup to avoid dense pancakes caused by packed flour.
  • Stir batter just until combined to keep pancakes tender with a soft crumb.
  • Cook pancakes on medium to medium-low heat to ensure even cooking without burning.
  • Test the batter first by making a small pancake to check consistency and adjust liquid if needed.
  • Keep cooked pancakes warm in a warm oven while preparing additional batches.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 180
  • Sugar: 7g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: banana pancakes, plant-based breakfast, vegan pancakes, easy breakfast, fluffy pancakes, natural sweetness, gluten free option

Find it online: https://yumwayrecipes.com/banana-pancakes/