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Banana pancakes

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Ingredients

  • 1 cup sliced very ripe banana (about 2 bananas)
  • 1 cup plain flour (or buckwheat or whole wheat)
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup nondairy milk
  • 2 tablespoons canola oil or melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. Mash the banana very smooth with a fork.
  2. Stir together the flour, flaxseed, baking powder, cinnamon, and salt in a medium bowl.
  3. Stir in the banana, milk, oil, and vanilla. Gently combine to make a uniform, thick batter.
  4. Heat a cast-iron or nonstick skillet or griddle over medium heat. Coat with neutral oil. Spoon out ΒΌ cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about 1/2 inch thick. (Add a few slices of banana on top of each if desired.) Let cook about 3 minutes or until the edges are set.
  5. Carefully flip and cook for another 1-2 minutes.
  6. Serve immediately and repeat with the rest of the batter.
  7. Serve with maple syrup, sliced banana, or other desired topping.