Banana Pancakes

Prep time: 15 minutes
Cooking time: 20 minutes
Yield: 9 servings
Serving Size 2 pancakes
Nutrition Facts: View Label(s)

Ingredients

2
eggs
1 1⁄2 cups
non-fat or 1% milk
1 tablespoon
sugar
3 tablespoons
oil
2 bananas, mashed
3⁄4 cup
whole wheat flour
3⁄4 cup
all-purpose flour
2 teaspoons
baking powder

Directions

  1. Beat eggs in medium bowl. Add milk, sugar, oil and bananas and mix well. Add flours and baking powder. Mix gently.
  2. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet).
  3. Spoon 1/4 cup batter onto the griddle for each pancake. Cook until tops are bubbly and pancakes are dry around the edges. Flip and cook for 2-3 minutes or until golden brown.
  4. Refrigerate leftovers within 2 hours.

Notes

  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
  • Top with applesauce, fresh fruit or yogurt.
Last updated: 07/30/15

5 Comments for "Banana Pancakes"

Loved it! My kids like to make these with me.

Surprised many middle school and high school students with how yummy this recipe is.  Taught them how to prepare it in after-school program. Ate them hot from the grill no toppings needed.

These pancakes are delicious! Yogurt on top is a perfect addition. They also freeze perfectly and are ready to be popped in a toaster for a very quick and healthy breakfast!

These are so easy to make for my 3yo with just one bowl and i love how they cook so fast and fluffy! I did use Buttermilk instead of regular milk and cinnamon and vanilla extract.

My kids love this recipe, even the picky eaters.

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