Description
Delicious and fluffy banana pancakes made with ripe bananas.
Ingredients
Scale
- 1 ripe banana
- 1 egg
- 2 tbsp low fat buttermilk
- 1 tbsp olive oil
- 2 tsp brown sugar
- 1/3 cup + 2 tbsp all purpose flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- pinch salt
Instructions
- In a small bowl, mash a ripe banana with a fork until nicely mashed.
- Whisk in egg, buttermilk, oil, and sugar.
- Whisk in flour, baking powder, baking soda, and salt. Whisk until smooth.
- It’s important to preheat the pan or the griddle first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding pancake batter.
- Grease the pan or the griddle a little bit.
- Use 1/3 cup measuring cup to make three pancakes. (Or, you can make any size pancakes if you wish, even silver dollar pancakes will be great.)
- Add the batter to the heated pan and let it cook without touching it.
- Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip.
- (It will take about 4-6 minutes for each pancake to cook. Time will slightly vary for different sized pancakes and how hot your pan is. Silver dollar pancakes cook even faster.)
Notes
- For a richer flavor, consider adding vanilla extract to the batter.
- These pancakes can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg