Banana Pancakes

🧂 Ingredients

• ¾ cup banana

  (about 1½-2 large browned bananas, mashed)
• 1 large egg
• ¾ cup milk

  (or almond, coconut, or oat milk)
• 2 teaspoon vanilla extract
• 1 tablespoon baking powder
• 1 tablespoon sugar

  (or maple syrup)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup all-purpose flour

  (spooned and leveled)

Instructions

• 1 In a large mixing bowl, mash together ¾ cup banana and 1 large egg.
• 2 Stir in ¾ cup milk and 2 teaspoon vanilla extract, then add 1 tablespoon baking
  powder, 1 tablespoon sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
• 3 Stir or whisk in 1 cup all-purpose flour until the flour is fully incorporated
  into the batter. It’s alright to have a slightly lumpy banana pancake batter.
• 4 Set the batter aside for 20 minutes at room temperature for fluffier pancakes.
  *The batter can be refrigerated overnight.
• 5 Lightly grease your skillet or griddle with oil or non-stick cooking spray and
  heat to medium-high.
• 6 Portion the banana pancake batter out onto your preheated skillet in ¼ cup
  rounds.
• 7 Cook 2-3 minutes per side until lightly browned, then flip and cook on the other
  side until risen and cooked through, 1-2 minutes more.
• 8 Serve immediately while hot out of the skillet.

Nutrition Info