Who needs a pancake mix when you can make these? They are easy to make, a great way to use up over-ripe bananas, and there’s no added sugar! For a dairy-free version, see the Chef Tips. For extra taste, saute the banana in a little butter until lightly caramelized before using. These pancakes are perfect to enjoy as a snack or light breakfast.
20 min prep
- 1 ripe banana, peeled
- 1 egg
- ½ cup milk, or more as needed
- ⅔ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon freshly grated nutmeg (optional)
- 1 pinch sea salt
- 1 tablespoon melted butter or oil, plus more for cooking
- 1 tablespoon golden raisins, soaked in hot water then drained
- 1 ripe banana, sliced (optional, for serving)
- In a 2-cup measuring jug, mash the ripe banana with a fork. Add the egg and enough milk to reach the 1 cup line. Beat together until well blended.
- In a large bowl, sift together the whole wheat pastry flour, baking powder, nutmeg, and a pinch of salt. Stir in the banana mixture, melted butter or oil, and raisins.
- Lightly coat a wide skillet with butter or oil. Heat over medium-high heat. Test the temperature of the pan by sprinkling some water into the pan — the water should sputter and evaporate immediately. Drop ¼ cup of batter for each pancake onto the pan. Cook in batches — do not crowd your pan.
- Cook for about 2 minutes on each side or until bubbles appear on the surface of the pancakes, then flip and cook until browned. Serve immediately with maple syrup, butter, and/or sliced banana.
For dairy-free pancakes, make with almond or soy milk, and swap the butter for melted coconut oil, grapeseed oil, or another neutral-flavored oil.
Want to keep your pancakes hot with out drying them out? Here’s how:
Bring an inch or so of water to the boil in a large saucepan. Cover pan with a plate and turn the heat down to low. Place just cooked pancakes onto the plate while you are cooking other batches, and cover with a couple sheets of paper or tea towels for extra insulation.
Nutrition Facts (per serving):
Calories: 320; Fat: 11g; Saturated Fat: 6g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 3g; Carbohydrates: 51g; Sugar: 14g; Fiber: 7g; Protein: 10g; Sodium: 301mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.