I recently found my kitchen redolent with the aroma of two bunches of overripe bananas, which I knew were headed for the trash bin in another day or two if I didn’t do some quick thinking. With “quick” being the operative word here, Banana Pancakes Recipe came to mind. I have a great go-to banana pancake recipe—a family favorite, which I’ve been making for years. And it’s a quick and easy recipe with just a few ingredients that mix together and are griddle ready quickly.
Bananas are nutritious and tasty. Among their many health benefits, they contain a fair amount of fiber which aids in digestion and satiety, and they are rich in vitamins and heart-healthy minerals such as potassium. Overripe bananas are sweet and filling and they add great flavor to my pancake recipe.
So….Don’t discard those overripe bananas! Instead… When life gives you overripe bananas, make banana pancakes!
- 2 ripe bananas
- juice of ½ lemon
- 2 eggs, beaten
- 4 tablespoons all purpose flour, or oatmeal flour
- 2 to 4 tablespoons milk*
- 1 teaspoon vanilla
- confectioner’s sugar (optional)
- maple syrup (optional
- raspberry sauce (optional)
- berries of your choice (optional)
INSTRUCTIONS FOR A GREAT BANANA PANCAKES RECIPE
Before you begin, make sure to have on hand a non-stick pancake griddle, lightly greased with vegetable spray and preheated about 5 minutes before you are ready to cook the pancakes.
Mash the bananas, and place in a large mixing bowl. Squeeze the juice of ½ lemon on the bananas. Add the eggs and mix well. Add the whole wheat or oatmeal flour and combine. Then add 2 to 4 tablespoons of milk, depending on how thick or thin you like your pancakes. Add the vanilla, and mix well all ingredients. Place the pancake batter into a measuring cup and pour the batter onto the preheated griddle. Flip the pancakes when the bottoms are golden brown and cook for another couple of minutes until both sides are golden brown. If desired, serve with your choice of toppings: confectioner’s sugar, maple syrup, raspberry sauce or mixed berries. The batter yields about 8 pancakes.
*okay to substitute almond or coconut milk, if desired