Ingredients
1 cup mashed ripe bananas (about 2 medium)
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon sugar (optional)
1 cup plant-based milk or dairy milk
1 tablespoon melted coconut oil or vegetable oil
1 teaspoon vanilla extract
Instructions
Mash bananas in a large bowl until smooth.
Add milk, melted oil, and vanilla extract, then whisk to combine.
In another bowl, mix flour, baking powder, cinnamon, salt, and sugar.
Add dry ingredients to the wet mixture and stir gently until just combined.
Let the batter rest for 5 minutes while heating a skillet over medium heat.
Lightly grease the skillet and pour 1/4 cup of batter for each pancake.
Cook until bubbles form and edges look set, then flip and cook another 2–3 minutes.
Serve warm with maple syrup, fruit, or chopped nuts.
Notes
Use overripe bananas for extra flavor and sweetness. You can substitute whole wheat flour or oat flour for a healthier twist. If using frozen bananas, thaw and drain excess liquid before mashing. Letting the batter rest ensures a fluffier texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Melty Desserts
- Method: Pan-fried
- Cuisine: American
- Diet: Vegan