15-Minute Banana Pancakes: Easy Recipe For Busy Mornings
The banana flavor really comes through in these delightful pancakes!
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Servings: 6 SERVINGS
Calories: 182kcal
Equipment
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Stove
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 cup egg
- 1 cup 2% milk
- 1 tsp vanilla extract
- 1 ½ tbsp avocado oil (or your favorite oil)
- 2 overripe bananas
Instructions
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the banana puree, egg, milk, vanilla extract, and oil in a separate bowl.
- Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix the batter. It will be lumpy, that’s ok. Mix just until you see no more dry flour. Let the batter stand for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat
- Spray the skillet with non-stick spray or melt some butter. Scoop about ¼ cup batter and pour into the greased skillet.
- Cook the pancakes until bubbles form on the top and the edges look slightly dry and golden. Flip carefully and cook on the other side until golden (about 1-2 minutes).
Nutrition
Calories: 182kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 320mg | Potassium: 426mg | Fiber: 1.5g | Sugar: 8.5g | Vitamin A: 0.7IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 8mg