mashed banana pancakes

Because a weekday morning is as good as any to enjoy a decadent breakfast.


Pancakes – as if any more recipes are needed on this pancake-flooded web. But I can’t resist recommending this for the most fluffy, airy and naturally sweet pancakes: mash banana into the pancake batter. That’s all.

with maple syrup

I have mashed banana into all sorts of standard pancake recipes and it seems to work a treat. But if you haven’t yet found a favourite, this one is ours.

Mashed Banana Pancakes
Makes 10

1 large ripe banana
1 egg
2 tablespoons coconut oil, melted and cooled slightly (or butter)
dash vanilla extract
1 cup buttermilk (or 1 tablespoons vinegar + enough whole milk to equal a cup, let sit 10 mins)
1 1/4 cups wholewheat flour (or a combination of white and wholewheat)
3 tablespoons raw sugar (or honey)
1 1/2 tsp baking powder
½ teaspoon baking soda

  1. In a large bowl whisk the mashed banana, egg, oil, and vanilla. Add the buttermilk.
  2. In a medium bowl, whisk together the flour, sugar, baking powder and baking soda.
  3. Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
  4. Let batter rest for about 5 minutes.
  5. Heat a non-stick frying pan over high heat. Reduce the heat and throw in a good dab of butter – this is the key to crisp-on-the-outside pancakes. Pour (or rather dollop) a large spoonful of batter (an icecream scoop works great) onto the frying pan. It should sizzle. Spread pancakes with the back of a spoon into even rounds. Once bubbles appear and the bottom is golden and crisp, flip and cook on the other side until golden and cooked through.
  6. Serve topped with sliced bananas and pure maple syrup.

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