Brown Banana Pancakes (Printer-Friendly)

Soft, sweet pancakes from ripe brown bananas and eggs. Quick 15-minute breakfast that's naturally gluten-free and delicious.

# What You Need:

→ Pancake Batter

01 - 1 large overripe banana, brown and spotty
02 - 2 large eggs

→ Optional Toppings

03 - Fresh berries
04 - Maple syrup
05 - Greek yogurt
06 - Chopped nuts

# Steps:

01 - In a medium bowl, thoroughly mash the banana until smooth with minimal lumps remaining.
02 - Beat the eggs in a separate small bowl, then add to the mashed banana. Mix until a uniform batter forms.
03 - Heat a non-stick skillet over medium-low heat. Lightly grease with a touch of oil or butter if desired.
04 - Pour small rounds of batter (about 2 tablespoons each) onto the skillet; pancakes should be approximately 3 inches wide.
05 - Cook for 1 to 2 minutes until the edges are set and bubbles form on the surface.
06 - Gently flip and cook for another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter. Serve warm with your favorite toppings.

# Expert Suggestions:

01 -
  • You probably have everything you need right now in your kitchen
  • The natural sweetness means you can skip the sugar guilt entirely
02 -
  • These pancakes are more delicate than regular ones so flip with confidence but gentleness
  • Mediumlow heat is your friend rushing with high heat burns them before they cook through
03 -
  • Use the spottiest bananas you can find they make all the difference
  • Let the batter rest for two minutes before cooking for better texture
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