Ingredients
- 2 ripe bananas
- 1 cup all-purpose flour (or whole wheat/gluten-free flour)
- 1 cup milk (dairy or non-dairy)
- 1 beaten egg (or flax egg for vegan option)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon butter (or coconut oil)
- Maple syrup (for serving)
- Greek yogurt (optional, for serving)
Instructions
- Mash two ripe bananas until smooth, setting aside a few slices for topping.
- In another bowl, whisk together 1 cup of flour, 2 teaspoons of baking powder, and a pinch of salt.
- In a third bowl, combine 1 cup of milk, 1 beaten egg, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients, mixing until just combined.
- On medium heat, melt 1 tablespoon of butter in a skillet. Arrange the banana slices in the skillet and caramelize for 1-2 minutes.
- Pour the batter over the bananas and cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
- Serve hot, topped with more bananas, a drizzle of maple syrup, or a dollop of yogurt.
Notes
Keep an eye on the pancakes as they cook to prevent burning. Use a non-stick skillet for the best results.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian