Easy Banana Pancakes

There’s something so exciting about the prospect of having pancakes. Whether it’s breakfast, brunch, lunch or even dinner, pancakes always seem to bring out the inner child in everyone. We all have our favorite toppings; those who like to indulge with things like peanut butter, chocolate spread and maple syrup, and those who like to add a healthier touch like blueberries, strawberries and even summer fruits.

We’ve decided to share with you our favorite banana pancake recipe that’s super easy to make, helps use up overripe bananas, and just so happens to be vegan-friendly as well. This recipe will make 6-7 medium-size pancakes, so scale up as necessary. For your dry ingredients, you’ll need one cup of flour, 1 teaspoon of baking powder, 2 tablespoons of sugar (you can add less if you prefer them to be less sweet), and a pinch of salt. Mix these together in a large bowl, before adding 1 cup of milk (or dairy-free alternative), 3 tablespoons of oil, and half a banana, mashed.

 

Let the batter sit for about 5-10 minutes, while you start getting your favorite toppings ready. Heat a frying pan on a medium heat with a touch of oil. Add a drop of batter to the pan to check if it’s hot enough, (it should sizzle and immediately begin to dry up). With the help of a ladle, pour some batter and cook until bubbles start appearing on the top of the pancake. Flip over, and cook the other side for 10-30 seconds.

Repeat this process with the rest of the batter until they’re all cooked. Here’s a little tip; when you’ve finished making the pancakes, flip the entire stack upside down, so the hottest one is at the bottom. This way, as the steam rises, it’ll heat up the ones on top, keeping them warmer for longer. Serve up with your chosen topping, and enjoy these fluffy delights!