Banana Pancakes
10min
15min
2
489
Chef's Note
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. This gives the baking powder time to activate. If making for a toddler, you can make smaller silver-dollar sized pancakes which are easier for little hands to manage!
Tags
Ingredients
2 medium ripe bananas
1 cup all-purpose flour
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter
1/4 cup maple syrup
1 cup Greek yogurt
1 tablespoon honey
Instructions
- 1
In a large bowl, mash 2 medium ripe bananas with a fork until mostly smooth with some small chunks remaining.
- 2
Add 2 large eggs, 3/4 cup milk, and 1 teaspoon vanilla extract to the mashed bananas and whisk until well combined.
- 3
In a separate bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- 4
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Don't overmix - a few lumps are okay.
- 5
Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of butter and let it melt.
- 6
For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- 7
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more butter as needed.
- 8
While cooking pancakes, mix 1 cup Greek yogurt with 1 tablespoon honey in a small bowl for a protein-rich topping.
- 9
Serve pancakes warm with the honey-yogurt mixture and drizzle with maple syrup.
Nutrition Information (per serving)
489
30g
55g
17g
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