If you like banana bread, you'll love these banana pancakes!
If you like banana bread, you'll love these banana pancakes! They're not only delicious, but they're also healthy, made with oat and whole wheat flour. This stack of banana pancakes pretty much sums up an ideal Saturday morning. If you have ripe bananas hanging around, give this banana pancake recipe a try! It’s a super easy one-bowl recipe that’s sure to make it into your regular weekend breakfast rotation.
To make these pancakes a wholesome breakfast, use a mixture of oat flour and whole wheat pastry flour, which makes them light and fluffy. Add cinnamon, nutmeg, and vanilla to give them a warm, spiced banana flavor. And with plenty of sweetness from ripe bananas, they require no added sweetener. (Though, don’t hesitate to serve them with a generous drizzle of maple syrup.)
1 tablespoon ground flaxseed
3 tablespoons water
½ cup mashed banana, about 1 large
2 tablespoons extra-virgin olive oil, more for brushing
1 teaspoon vanilla
¾ cup + 2 tablespoons Farmer's All Natural milk, more if needed
1½ cup whole wheat pastry flour*
½ cup oat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
heaping ¼ teaspoon sea salt
Maple syrup, banana slices, pecans, for serving
In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
Add the olive oil, vanilla, and milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick but if it’s too thick to scoop, stir in an additional 1 tablespoon milk.
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
Serve with maple syrup, sliced bananas, and pecans, if desired.
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