A few weeks ago a friend made me some delicious and healthy banana pancakes. When I realized my husband liked them too, I decided to whip some up. We always have a lot of bananas around the house and when they start to get too ripe I either slice them and freeze them, or whip up some random recipe that requires overripe bananas. Since I had some ripe bananas I decided to give these a whirl. You can make these with just 2 ingredients or you can personalize it like I did and add some extras in. There are so may options so I’m sure you can find something that works for your taste buds. As a disclaimer, these taste a whole lot like banana, so if you don’t like bananas you probably won’t like them. And while they brown like pancakes and look similar, if you’re craving real, fluffy pancakes, these are not a good alternative. But they’re still delicious and I like to snack on them by themselves even after they’ve cooled.
1 ripe banana (brown spots encouraged)
2 large eggs
1/8 teaspoon of baking powder (this will make them a little fluffier)
1/4 teaspoon of cinnamon
1/4 teaspoon of vanilla
1/2 chocolate chips or 1 tablespoon of cocoa/cacao powder
1/2 cup fresh fruit (blueberries, raspberries, or chopped strawberries)
Begin by peeling the banana and placing it in a bowl. You can use a fork to mash the banana or you can be lazy like me and put the banana in your Nutribullet, Food Processor, or Blender and give it a quick pulse until it’s smooth and has a yogurt like consistency.
If you’re adding optional ingredients now is the time to add them. I added 1/8 teaspoon of baking powder and 1/4 teaspoon of cinnamon. I also made a second batch with vanilla and that was delicious too. If you’re adding chocolate chips, fruit, or another heavy ingredient hold off on that for now.
In a separate bowl whisk together the two eggs until the yolks are combined with the egg white. Pour the eggs into the banana mixture and stir together.
Lightly grease a griddle with butter or olive oil. Then heat it to medium heat.
Drop about 2 Tablespoons of batter at a time onto the griddle. These will be smaller than regular pancakes as they’re much more difficult to flip.
Cook until the bottom is golden brown, about 1-2 minutes. The top will still be a liquid consistency. If you’re adding chocolate chips, fruit, or another heavy ingredient sprinkle these on the top now.
To flip the pancakes, move really slowly. I used a very thin metal spatula to flip the pancakes. The key is to slide the spatula about halfway underneath the pancake and then flip it over on it’s other side. I had some trouble with some of them so I used two spatulas on both sides and flipped that way.
Cook another minute or two until both sides are golden brown. Then transfer to a plate to cool.
Serve by themselves, with pure maple syrup, peanut butter, jam, regular butter, fresh fruit, or any other toppings you like.
Store any leftover pancakes in the fridge. They will stay good for a couple of days.