Fluffy Banana Pancakes
🍽️ Makes 8
Ingredients
| 2 cup | 480 ml | all-purpose flour |
| 2 tbsp | 30 ml | baking powder, aluminum-free |
| 1 tsp | 5 ml | cinnamon |
| 0.5 tsp | 2.5 ml | salt |
| 1.5 cup | 360 ml | banana, ripe, mashed (about 1 ½ large) |
| 2 | large egg | |
| 1.5 cup | 360 ml | milk |
| for serving | banana slices for serving | |
| for serving | maple syrup for serving |
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In another, larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with banana slices and maple syrup.
Equipment: Mixing Bowl Set; Balloon Whisk; Ceramic Nonstick Cookware Set; Measuring Cups and Spoons.
Notes — Storage: Keep in the fridge for up to four days or freeze for easy meal prep and a grab-and-go breakfast.