Healthy banana pancakes

Step by Step

Step 1

In a large bowl, mash bananas.

Step 2

Add eggs, milk, baking powder and baking soda; whisk until well dissolved and combined.

Step 3

Add flour and mix gently with spatula until combined and no lumps.

Step 4

Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added. Swirl and spread a bit of oil to coat the surface.

Step 5

Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 2-3 minutes or until bubbles start to appear on top. Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.

Step 6

Serve hot with sliced ripe bananas and maple syrup. It will taste like you are biting into sweetest banana butter.

Tips and Warnings

Store: Keep in a dish covered with towel on a counter for day 1. Refrigerate in airtight container for up to 3 days.
Freeze: Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.