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Healthy Vegetarian Banana Pancakes - Simple, Wholesome, and Delicious

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large ripe bananas (the spottier, the better)
  • 1 cup milk (dairy or unsweetened plant-based)
  • 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
  • 1 cup flour (half whole-wheat, half all-purpose works great; or use oat flour)
  • 1–2 tbsp maple syrup or honey (optional, adjust to taste)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (optional but recommended)
  • 1/4 tsp fine salt
  • 1–2 tsp vanilla extract
  • 1–2 tbsp oil or melted butter (for the pan; use avocado, coconut, or olive oil)
  • Optional mix-ins: blueberries, chopped walnuts, dark chocolate chips

Method
 

  1. Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps for texture.
  2. Whisk in wet ingredients. Add milk, egg (or flax egg), vanilla, and maple syrup or honey if using. Whisk until combined.
  3. Add the dry ingredients. Sprinkle flour, baking powder, baking soda, cinnamon, and salt over the wet mixture. Stir gently until just combined. Avoid overmixing—some small streaks of flour are fine.
  4. Rest the batter. Let it sit for 5 minutes to thicken. If it seems too thick, add a splash of milk; if too thin, sprinkle in a bit more flour.
  5. Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly coat with oil or butter.
  6. Cook the pancakes. Pour 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form on top and edges look set. Flip and cook 1–2 minutes more, until golden and cooked through.
  7. Serve warm. Top with sliced bananas, a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of nuts.