Banana Pancakes

There are 2 types of banana pancakes – ones that you mash the bananas and add them to the batter, and ones that you cut the bananas on a diagonal and add them once the batter’s on the pan. I usually make the latter, but tried the adding-to-the-batter ones this morning with great success! Thanks to alimentageuse for  the recipe, I loved them and my daughter loved them… my son didn’t feel like having pancakes this morning.

Here’s her pancakes, copies (just incase the link disapears one day!)


– 1/2 cup whole wheat all-purpose flour
– 1 tsp baking powder
– 1/2 large overripened banana, puréed or mashed
– 3/4 cup almond milk (or other milk alternative)
– 1 tbsp sugar
– oil for the pan


  1. Preheat a pan over medium heat.
  2. Mix all ingredients together until you get light batter. It shouldn’t be very thick, but it shouldn’t be super runny either.
  3. Add a little bit of oil to the pan (not much). Add batter to the pan, and swirl around until you get a round shape (you may need to use the ladle to spread around the batter).
  4. Cook until the edges have lightly browned and there are bubbles around the edges. Flip and cook until the other side is completely cooked.
  5. Remove from pan and stack on a plate. Continue to cook batches until all the batter is gone.
  6. Serve with the other half of the bananas, and top off with maple syrup.

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