These easy banana pancakes are lightly sweet and fluffy, made with a bit of whole wheat flour. Here’s how to make banana pancakes.
Life will take on a new normal soon, though we’re not sure when. The interesting thing about adopting is that we have no idea when it will happen, versus a typical pregnancy with 9 months to prepare. Even if we’re matched with a baby, there’s no telling until it happens whether it will officially become our little one. So we’re holding this one lightly, with open hands. I think about all the things in your life that you might be holding this way: maybe a new job, a big test, buying a home, a health issue, a relationship. It’s a little terrifying knowing these things are not fully within our control, right? And in uncertain times, a comforting meal tradition can help to soothe the soul– enter these easy banana pancakes.
Want gluten free pancakes? Go to Banana Oatmeal Pancakes.
How to make banana pancakes
These banana pancakes will not make all your big life decisions complete: BUT they are an excellent and delicious comforting brunch recipe with a healthy spin. Our banana pancakes feature a healthy dose of whole wheat flour and almond milk, making them dairy free. They’ve got the perfect fluffy texture and are lightly scented with banana and cinnamon.
How to make banana pancakes? It’s extremely easy: the hardest part is making sure to have a ripe banana on hand! Make them with the most ripe banana that you can find; otherwise, the banana flavor won’t come through! Other than that, these banana pancakes are a breeze: just mix together the wet ingredients and they dry ingredients, then fry up the dough on a skillet. One tip for cooking the pancakes: wait until bubbles form and pop on the top of the batter: then you’ll know when to flip them!
How to serve these banana pancakes
SO: these banana pancakes are even better because of the way that we’ve served them here: with ripe berries and coconut bacon! What’s coconut bacon? Well, it’s complete with bacon made from coconut! It might sound strange, but you’ve got to try this one! We’re not usually ones for meat substitutes, but this bacon is truly worth the effort. The coconut is infused with a spicy, smoky flavor that both crisps in the oven and maintains intermittent chewy parts, reminiscent of the crispy + fatty texture of bacon.
A dear friend had the idea of combining these salty bacon bits with lightly sweet banana pancakes, berries and maple syrup. It’s a sweet and savory masterpiece that is truly satisfying. You may remember from this salted chocolate ice cream recipe that my love of sweet and savory far exceeds Alex’s: but we were both huge fans of this way to serve these banana pancakes!
This banana pancakes recipe is…
Vegetarian and dairy-free. For gluten free, use ourBanana Oatmeal PancakesPrint
These delicious banana pancakes are lightly sweet and fluffy, with a bit of whole wheat flour. Topped with ripe berries, they’re beyond delicious.
For the banana pancakes
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 pinch kosher salt
- 1 large egg
- 3/4 cup almond milk
- 1 tablespoon maple syrup, plus additional for serving
- 1 teaspoon vanilla extract
- 1 ripe banana
- Coconut bacon
- Seasonal (or frozen) berries
- Make the coconut bacon.
- Combine the whole wheat flour, all purpose flour, baking powder, cinnamon, and kosher salt.
- In a separate bowl, whisk the egg, then pour in the almond milk, maple syrup, and vanilla extract. In a small bowl, mash the banana.
- Stir the wet ingredients and banana into the dry ingredients.
- Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium heat. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip them and cook until done.
- Serve topped with coconut bacon, berries, and maple syrup.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Banana Pancakes, Easy Banana Pancakes, How to make banana pancakes
Looking for more brunch recipes?
- Fluffy Scrambled Eggs with Goat Cheese
- Acai Bowl Recipe
- Two Potato Hash with Soft Boiled Eggs
- Vegan French Toast
- Scrambled Eggs with Matcha and Lime
- Parmesan Herb Baked Eggs
- Dippy Eggs with Toast Soldiers
- Waffle Party
- Breakfast Pizza
- Lemon Poppy Seed Oat Pancakes
- Pumpkin Pancakes with Maple Mascarpone
- Sweet Potato Hash Browns
- Healthy Banana Bread
- Coconut Strawberry Smoothie
- 97 Brunch Recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.