Banana Pancakes Recipe

Ingredients:



• Banana:

  The riper the banana, the sweeter the pancakes will be. If you like a little less sweetness, you can use a less ripe banana.

• Cinnamon:

  Cinnamon is optional, but I love the flavor it adds to these pancakes. If you’re not a fan of cinnamon, you can leave it out.

• Flour:

  All-purpose flour works great for this recipe. If you’re looking for a gluten-free option, you can substitute almond flour or oat flour.

• Egg:

  One egg is all you need to bind the ingredients together and make these pancakes nice and fluffy.

• Baking powder:

  This is what gives the pancakes their lift and helps them to puff up.

• Salt:

  A little bit of salt helps to balance out the sweetness and bring out the flavors.

• Milk:

  I like to use cow’s milk, but any kind of milk will work. You can even use water if you’re looking for a dairy-free option.

Mix Batter

1. In a large bowl, mash your bananas.
2. Beat the banana and egg together until blended.
3. Whisk in the milk until combined.
4. Then whisk in the dry ingredients. The batter will be slightly lumpy.

Cook

1. Heat a large nonstick pan. Pour 3-4 circles of batter into the pan.
2. Cook until the pancakes are puffed on top and golden brown on the bottom.

citation: text from Fluffy Banana Pancakes