This is a super easy and really delicious banana pancake recipe that I've been using for years. I discovered it when I used to spend time on Babyfit.com tracking calories and exercise during pregnancy. This is one of those recipes we enjoyed enough to hang onto and pull out for a delicious weekend breakfast every now and then! My son and I in particular really enjoy this one - Kent says they remind him of banana bread, with a much softer texture. They go great with some sliced bananas (and strawberries!) and real maple syrup on top!
The more ripe and "mushy" your banana is, the better for this recipe. The riper it is, the easier it blends into the batter and gives the pancakes that much of a stronger flavor. This recipe is enough for the 3 of us for one meal, so if you have more in your family, or if some like more than 2 medium sized pancakes, double the recipe.
Brainless Banana Pancakes slightly adapted from Babyfit
Makes about 8 medium pancakes
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 ripe banana, mashed
1 1/4 cups milk (I used 1%)
1 tbsp sweetener (Stevia or sugar)
sliced fresh fruit and maple syrup for serving
- In a large bowl, blend the flour, salt, and baking powder together.
- In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining milk to the dry mix and stir together until just combined.
- Ladle about 1/4 - 1/3 cup of batter onto a pre-heated and greased griddle. Let sit on medium heat until bubbles appear and the edges begin to look dry. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone.
- Garnish with fresh sliced fruit and maple syrup.