Fluffy Banana Pancakes – So Easy & Delicious !
These soft, fluffy pancakes, which are naturally sweet, are a wholesome way to start the day — especially for small people. Made with only four simple ingredients, they’re quick to whip up and provide a wholesome alternative to overly processed breakfast options.
Gluten-free, dairy-free, packed with protein and fiber, they’re easy on young stomachs but still hearty enough for grown-ups. The banana makes it naturally sweet so no need to add sugar.
Ideal for busy mornings or relaxing weekend brunches, these mini pancakes are also versatile and easy to customize. They’re served plain, with nut butter or a dollop of yogurt and are a crowd-pleaser for all ages.
Banana Pancakes – Ingredient Highlights
Ripe Banana
The heart of these pancakes, a sweet and creamy base with moisture, flavor and gentle nutrition — just what little tummies need.
Eggs
A structural and protein necessity, eggs hold the batter together and lend these pancakes their soft, pillowy texture.
Coconut Flour
A gluten-free flour with lots of fiber that adds body and subtle nutty notes while keeping the pancakes light but filling.
Milk (Dairy-Free Preferred)
It adds smoothness and plays a role in creating the perfect batter consistency that yields tender, moist pancakes.
Banana Pancakes – Recipe Tips
Choose the Right Banana
For best flavor and texture, use a fully ripe banana with brown spots. Using a ripe banana in pancakes will not just make them taste delicious but we wouldn’t need added sugar to sweeten it. Steer away from any still-green bananas; they won’t lend as much needed sweet or moisture to the batter.
Adjust the Consistency
Because coconut flour is so absorbent, the batter might thicken more than you expect. If the batter seems too thick, add milk (dairy-free or not) gradually until you have the right pancake batter consistency. Remember to combine well so that you get an even mix, and always start with lesser quantities of liquid to avoid making it too runny!
Cook on Low to Medium Heat
To keep your pancakes cooking evenly and not burning, cook them on medium and lower it to medium-low once your pancakes are in the pan. This will help them cook through while ensuring the exterior remains golden and crisp. If the pan begins to smoke, lower the heat immediately.
What Do You Serve With Banana Pancakes
Nut Butter
Top banana pancakes with almond butter, peanut butter or cashew butter for a creamy, protein boost. Nut butter, with its natural sweetness, pairs well with the pancakes, and adds a rich contrast in taste.
Fresh Fruit
Add a few fresh berries to the top of your pancakes, some sliced strawberries or banana slices for a pop of flavor and nutrition! A drizzle of honey or maple syrup would amplify the sweetness even more, providing a balanced breakfast.
Yogurt
For a creamy, slightly tangy counterpoint, serve the pancakes with a dollop of yogurt. If preferred, use dairy-free yogurt, or choose Greek yogurt to add protein. It will offset the sweetness of the pancakes and add a refreshing element.
FAQ – Banana Pancakes
Can I substitute coconut flour with another flour?
YES, you can use a different flour in place of coconut flour, such as an oat flour, whole wheat flour, or even all-purpose flour. But because different types of flour absorb liquid in different ways, you might have to adjust the amount of milk to achieve the proper pancake batter consistency.
Can these pancakes be made in advance?
Yes, these pancakes can be prepared ahead and kept in the fridge for up to 2 days or frozen for longer storage. To reheat, just heat them in a skillet or in the microwave until warmed through.
Are these psychotic pancakes baby-friendly?
Absolutely! These pancakes are naturally sweetened, gluten-free, and dairy-free, so they’re a great healthy option for a baby. Just make sure to chop them into small, bite-size specks to make them easy for wee ones to eat.
How can I make these pancakes even fluffier?
Besides, if you want them to be those fluffy pancakes, you might use a bit of baking powder in the mix. This will cause them to puff a little more when you cook them, leading to a lighter texture.
Banana Pancakes
Ingredients
- 1 medium ripe banana preferably with brown spots
- 2 eggs
- 2 tablespoons coconut flour
- 1 tablespoon milk dairy or non-dairy of choice
- Addendum: There are some other suggestions for quantity of nutritional boosters.
Instructions
- First, in a medium bowl, mash the ripe banana. Use a really ripe banana with brown speckles and brown pliant peel for the best pancake texture and taste.
- Add the eggs into the mashed banana and mix together with a fork. You can leave some lumps of banana in there. Then add the coconut flour and the milk, and mix until the batter has the consistency of a regular pancake batter. If the batter is too thick, add more milk in small increments until the desired consistency is reached.
- Grease the surface with butter, coconut oil, or whatever cooking fat you prefer, and heat a non-stick skillet or griddle. When the pan is hot, add a heaping tablespoon of batter for each pancake. Cook 2 to 3 minutes, until bubbles form around the edges, and the underside is golden.
- Flip over each pancake and cook another 2-3 minutes, or until the other side is golden brown. If your pancakes are browning too rapidly, turn the heat down a bit. All of this can mean starting at medium and then going down to medium-low, because you want to cook your food through. This means that the heat is too high if the pan begins to smoke.
- Wipe clean, and repeat with remaining batter, adding additional oil or butter as needed. The recipe makes about nine mini pancakes, enough for one person. You could serve the pancakes plain, or top them with nut butter or yogurt. If serving babies or toddlers, chop up the pancakes into appropriate bite-size pieces according to their eating skill.
