My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR. But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake. My version remains simple, requiring just 5 ingredients, 1 bowl, and 15 minutes to prepare. But where they differ is texture. These are fluffy, and I mean FLUFFY. Traditional banana egg pancakes are closer to a crepe in my opinion — flat and a bit more chewy (a texture I’m not exactly feening for). The secret lies in a little baking powder and coconut flour, which keep these pancakes grain-free and incredibly cake-like in texture! Mega swoon.
How to Make Banana Pancakes
Most everyone has leftover ripe, spotty bananas from the week — a little too ripe to enjoy as is, making them perfect for a quick batch of weekend pancakes. Throw your ripe bananas into a mixing bowl and mash. The ratio is 1 banana to 1 egg — easy enough to remember! Once your bananas and baking powder are mashed and the vanilla and eggs are stirred in, incorporate your coconut flour. A little goes a long way, so add 1 Tablespoon at a time until a thick but scoopable batter is formed. Then it’s time to scoop into a hot, oiled skillet. The secret in cooking these, I’ve found, is to add to the pan, cover so the eggs cook through a bit more, then flip and cook until golden brown on the underside. They brown quickly, so lower the heat as needed to ensure they don’t burn! You can opt to transfer them to a warm oven until serving, where they will continue to firm up a bit. But this is totally optional. I just like this method because I can keep my pancakes warm while I finish cooking the remaining batter. Strategy folks — it’s all about strategy. We hope you LOVE these pancakes! They’re: Incredibly fluffyBanana-sweetenedQuick & easyCake-like& SO delicious These would make the perfect lazy weekend breakfast. Or, make a batch ahead of time and reheat them in the microwave or toaster throughout the week for a quick, on-the-go meal before work! Top them as you please, but I’ve found peanut butter, berries, coconut yogurt, and a seed mix to be divine. Into pancakes? Check out our Chocolate Chip Oatmeal Cookie Pancakes, Toasted Coconut Pancakes, 1-Bowl Vegan Banana Oat Pancakes, and Chocolate Chocolate Chip Pancakes! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
