If you’re craving a breakfast that feels like a warm hug in pancake form, this Banana Pancakes Recipe is your new best friend. Soft, naturally sweet, and wholesome, these pancakes blend ripe bananas with just the right amount of coconut flour and eggs to create a fluffy, flavorful stack that’s both satisfying and simple to whip up. Whether it’s a lazy weekend morning or a midweek treat, this Banana Pancakes Recipe brings all the comfort with a healthy twist you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward, affordable, and work together beautifully to create the perfect balance of taste, texture, and color in your pancakes. Each component plays an essential role—from the bananas lending natural sweetness and moisture to the coconut flour adding a lovely nutty undertone and fluffiness.
- 2 ripe bananas: Choose bananas that are yellow with a few brown spots for maximum sweetness and mashability.
- 2 large eggs: These bind the batter together and provide protein.
- 1/3 cup coconut flour: Offers a delicate texture and a subtle tropical flavor; not interchangeable with regular flour in quantity.
- 1 tsp baking powder: Helps the pancakes rise to a light and airy consistency.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
How to Make Banana Pancakes Recipe
Step 1: Mash the Bananas
Start by peeling your ripe bananas and placing them in a mixing bowl. Use a fork or potato masher to mash them until smooth and creamy with just a few small lumps left—this texture keeps your pancakes tender and moist.
Step 2: Add the Eggs
Crack in the eggs and whisk thoroughly with the mashed bananas. This combination forms the base of the batter, ensuring everything binds together nicely for perfect pancake consistency.
Step 3: Mix in Dry Ingredients
Sprinkle the coconut flour, baking powder, and a pinch of salt over the wet mixture. Stir gently but completely until no dry flour patches remain. The coconut flour absorbs moisture quickly, so the batter should be thick but pourable.
Step 4: Heat Your Skillet
Place a non-stick skillet or griddle on medium heat and, if necessary, lightly grease it with a little oil or butter. This step is key to getting those golden-brown edges without sticking.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until you see bubbles forming on the surface, about 3 minutes, then carefully flip each pancake and cook another 2 minutes until both sides display a lovely golden hue.
Step 6: Serve Warm
Remove the pancakes from the skillet and serve immediately while warm, ready for your favorite toppings or accompaniments.
How to Serve Banana Pancakes Recipe
Garnishes
One of the joys of this Banana Pancakes Recipe is how wonderfully it pairs with simple garnishes like a drizzle of pure maple syrup, a scattering of chopped nuts, or a spoonful of Greek yogurt for added creaminess and tang.
Side Dishes
Serve these pancakes alongside crispy bacon for a salty contrast or fresh fruit salad to complement their natural sweetness and add refreshing bursts of flavor to your meal.
Creative Ways to Present
Take your Banana Pancakes Recipe up a notch by layering your stack with alternating spreads like peanut butter or almond butter, or sprinkle some cinnamon and shredded coconut between layers for an eye-catching and tastebud-pleasing breakfast centerpiece.
Make Ahead and Storage
Storing Leftovers
Any pancakes left over after your delicious breakfast can be stored in an airtight container in the fridge for up to 3 days. Just make sure they cool completely before storing to avoid sogginess.
Freezing
If you want to keep these tasty Banana Pancakes Recipe treats even longer, freeze them individually on a baking sheet first, then transfer to a zip-top bag. They’ll stay fresh for up to 2 months, perfect for busy mornings.
Reheating
Reheat your stored pancakes gently in a toaster or skillet on low heat until warmed through. This method keeps them fluffy and delicious without drying them out.
FAQs
Can I use regular flour instead of coconut flour?
Coconut flour absorbs much more liquid than regular flour, so substituting it with all-purpose flour will require adjusting the quantities and potentially the wet ingredients. For this recipe’s texture and flavor, coconut flour is the best choice.
How ripe should the bananas be?
The riper, the better! Bananas with brown spots are sweeter and easier to mash, which enhances the natural flavor and moisture of your pancakes.
What if I don’t have baking powder?
While baking powder helps make the pancakes fluffy, you can skip it if necessary, but expect a denser pancake. Adding a pinch of baking soda with a teaspoon of vinegar could be an alternative.
Are these pancakes gluten-free?
Yes! Since this Banana Pancakes Recipe uses coconut flour and no wheat-based ingredients, it’s naturally gluten-free and suitable for those avoiding gluten.
Can I add spices or extras to the batter?
Absolutely! Cinnamon, vanilla extract, or chopped nuts are fantastic additions to customize your pancakes to your liking.
Final Thoughts
This Banana Pancakes Recipe is a delightful and wholesome way to start any day. It’s simple, flexible, and delivers that perfect balance of sweetness and fluffiness that everyone will love. Give it a go, and soon it might just become your go-to breakfast to share with family and friends!
Print
Banana Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Banana Pancakes are a delicious and healthy twist on a classic breakfast favorite. Made with ripe bananas, eggs, and coconut flour, they are naturally gluten-free and perfect for a quick, nutritious meal that the whole family will enjoy.
Ingredients
Banana Pancakes Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/3 cup coconut flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Mash Bananas: In a mixing bowl, mash the ripe bananas using a fork or potato masher until the mixture becomes smooth without large lumps.
- Combine Eggs: Add the two large eggs to the mashed bananas and whisk thoroughly until the batter is fully combined and uniform in texture.
- Add Dry Ingredients: Stir in the coconut flour, baking powder, and a pinch of salt. Mix well until the batter has no dry spots and reaches a slightly thick consistency.
- Preheat Skillet: Heat a non-stick skillet over medium heat. Lightly grease the surface if necessary to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 3 minutes or until bubbles start forming on the surface. Flip carefully and cook for another 2 minutes until golden brown and cooked through.
- Serve: Remove from skillet and serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or nut butter.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- Coconut flour absorbs more moisture, so the batter will be thicker than typical pancake batter.
- Adjust cooking time slightly depending on the thickness of your pancakes.
- Lightly greasing the pan helps prevent sticking but is optional if using a good non-stick skillet.
- These pancakes can be stored in the refrigerator for up to 2 days and reheated gently before serving.
