Introduction:
Banana pancakes are a delicious and easy-to-make breakfast treat, combining the natural sweetness of ripe bananas with the fluffy goodness of classic pancakes. They offer a nutritious twist on traditional pancakes, as bananas are rich in vitamins, minerals, and fiber. Whether you’re looking for a healthy morning meal or a comforting weekend brunch, banana pancakes are a crowd-pleaser for both kids and adults alike.
History and Origin of Banana Pancakes:
Pancakes have been enjoyed in various forms across cultures for centuries, but banana pancakes are a modern take that gained popularity as people looked for healthier, more flavorful alternatives to traditional recipes. The tropical flavor of bananas enhances the richness of pancakes, making this recipe a favorite for breakfast lovers worldwide.
Ingredients Breakdown:
- For the Pancakes:
- 1 cup all-purpose flour: The base ingredient that gives structure to the pancakes.
- 1 tablespoon sugar: Adds a touch of sweetness.
- 1 teaspoon baking powder: Helps the pancakes rise and become fluffy.
- ½ teaspoon baking soda: Assists in rising and creates a light texture.
- ¼ teaspoon salt: Balances the sweetness and enhances flavors.
- 1 large ripe banana, mashed: The star ingredient, providing natural sweetness and moisture.
- ¾ cup milk: Adds moisture and helps create the batter.
- 1 large egg: Binds the ingredients and adds richness.
- 1 teaspoon vanilla extract: Enhances the banana flavor.
- 2 tablespoons unsalted butter, melted: Adds richness and helps prevent sticking during cooking.
Step-by-Step Recipe:
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the Wet Ingredients:
- In a separate bowl, mash the ripe banana until smooth.
- Add the milk, egg, vanilla extract, and melted butter to the mashed banana and whisk until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense pancakes. The batter should be slightly lumpy.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
- Serve:
- Serve the banana pancakes warm with your favorite toppings such as maple syrup, fresh banana slices, nuts, or whipped cream.
Tips for the Perfect Banana Pancakes:
- Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes will be.
- Don’t Overmix: Mix the batter until just combined to ensure fluffy pancakes.
- Cook on Medium Heat: Cooking on medium heat ensures that the pancakes cook evenly and don’t burn on the outside while remaining raw inside.
Variations and Customizations:
- Add Chocolate Chips: Stir in chocolate chips to the batter for a delicious banana-chocolate combo.
- Blueberry Banana Pancakes: Add fresh or frozen blueberries for an extra burst of flavor.
- Cinnamon Spice: Add a teaspoon of ground cinnamon or nutmeg to the batter for a warm, spiced twist.
Health Considerations and Nutritional Value:
Banana pancakes can be a healthier alternative to regular pancakes:
- Lower Sugar: The natural sweetness of bananas allows you to reduce the amount of added sugar in the recipe.
- Whole Wheat: You can substitute some or all of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Gluten-Free: For a gluten-free version, use almond flour or gluten-free all-purpose flour.
FAQ:
- Can I make the batter ahead of time?
Yes, you can make the batter the night before and store it in the refrigerator. Just give it a good stir before cooking. - How do I store leftover pancakes?
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. Reheat in the microwave or toaster. - Can I make these vegan?
Yes! Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the egg, and replace the milk with almond or soy milk.
Banana Pancake
Banana pancakes are a delicious and wholesome breakfast option, combining fluffy pancakes with the natural sweetness of ripe bananas. They're easy to customize and perfect for a comforting morning meal!
Ingredients
- 2 medium-to-large ripe bananas
- 4 large eggs
- ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
- Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
- Butter avocado oil or ghee, for cooking
Instructions
- In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
- Add the flour and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).
- Heat a large skillet (stainless steel, cast iron or nonstick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit). You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
- Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes
MAKE IT GLUTEN FREE: Use certified gluten-free oat flour or buckwheat flour.
NUTRITION INFORMATION
| Calories | 175 | |
| % Daily Value* | ||
| Total Fat 5.3g | 7% | |
| Saturated Fat 1.7g | ||
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.2g | ||
| Monounsaturated Fat 1.9g | 0% | |
| Cholesterol 186mg | 62% | |
| Sodium 71.9mg | 3% | |
| Total Carbohydrate 24.6g | 9% | |
| Dietary Fiber 3.1g | 11% | |
| Sugars 7.5g | ||
| Protein 8.9g | 18% | |
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