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–+ servings
A close up image of banana pancakes that were created using this recipe

Banana Pancakes

Danielle Gaffen, MS, RDN, LD
This simple banana pancake recipe has just 8 ingredients (which can easily be substituted for any food triggers/sensitivities). My picky-eater husband with Crohn’s disease loves the flavor and texture of these pancakes...and I love how quick and easy it is to whip up this recipe!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, brunch
Servings 6
Calories 195 kcal

Ingredients
  

  • 1 cup all purpose flour
  • 1 Tbsp coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg, beaten
  • 1 cup non-dairy milk
  • 2 Tbsp high-heat oil
  • 2 ripe bananas, mashed
  • 1/2 tsp vanilla extract optional

Instructions
 

  • Combine flour, sugar, baking powder, and salt in a medium bowl.
  • In a separate large bowl, mix together egg, milk, oil, and bananas.
  • Stir flour mixture into banana mixture (batter will be slightly lumpy)
  • Heat a lightly oiled griddle or pan over medium heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 
  • Cook until pancakes are golden brown on both sides; serve right away.

Nutrition

Serving: 2pancakesCalories: 195kcalCarbohydrates: 31gProtein: 4.1gFat: 6.7gSaturated Fat: 1gCholesterol: 30.8mgSodium: 128mgPotassium: 238mgFiber: 1.7gVitamin A: 51.3IUVitamin C: 3.7mgCalcium: 82mgIron: 1.25mg
Keyword vegetarian-friendly