Baby Banana Pancakes
120kcal
Ingredients
For the Pancake Batter
- 1 cup all-purpose flour sifted for lightness
- 1 tablespoon baking powder to help pancakes rise
- ½ teaspoon baking soda for extra fluffiness
- ¼ teaspoon salt to enhance flavor
- 1 large ripe banana mashed until smooth
- 1 cup milk whole or 2% milk recommended
- 1 large egg room temperature for better mixing
- 2 tablespoon unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract for added flavor
For Serving
- ¼ cup maple syrup for drizzling
- ½ cup fresh fruit such as berries or banana slices
Method
Prepare the Batter
- In a mixing bowl, combine the sifted flour, baking powder, baking soda, and salt. Whisk together until well mixed. This ensures even distribution of the leavening agents, which is crucial for fluffy pancakes.
- In a separate bowl, mash the ripe banana until smooth. Add the milk, egg, melted butter, and vanilla extract. Whisk until the mixture is well combined and smooth. The banana adds natural sweetness and moisture to the pancakes.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
Cook the Pancakes
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a small amount of butter or oil. This prevents sticking and helps achieve a golden-brown color.
- Once the skillet is hot, pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes on the other side until golden brown. This ensures that the pancakes are cooked through and have a nice color.
- Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter.
Serve
- Serve the pancakes warm, drizzled with maple syrup and topped with fresh fruit. This adds a burst of flavor and nutrition, making the meal more enjoyable.
Nutrition
Serving1pancakeCalories120kcalCarbohydrates20gProtein3gFat4gSaturated Fat2gPolyunsaturated Fat0.5gMonounsaturated Fat1.5gCholesterol30mgSodium180mgPotassium150mgFiber1gSugar3gVitamin A200IUVitamin C2mgCalcium50mgIron0.5mg
Notes
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet before serving. For a healthier version, substitute half of the all-purpose flour with whole wheat flour.