Banana pancakes were a Saturday morning ritual when I was in college. Mark came to visit most Saturdays and we indulged in pancakes together before adventuring off to whatever activities we had planned for the day. These banana pancakes are quick and easy to make—perfect for a dorm kitchen with very little space.
My banana pancakes are naturally sweet, loaded with protein, and totally gluten free. They also make very little mess because all the ingredients simply get thrown in the blender—almost like a smoothie. Speaking of “naturally sweet”, I love using ripe bananas in recipes because of their added creamy-ness, but also their sweet flavor. Thus, two whole bananas are in this with nothing else. Everyone who I’ve served these to loved them and is amazed that I didn’t add any extra sweetener.
Finally, the flavor in these banana pancakes is pretty mild which makes them easy to pair with your choice of toppings. I love drizzling nut butter, on them with a few sliced bananas for texture. Mark prefers the traditional maple syrup and chocolate chips method—so to each their own. Give these pancakes a try this week—as big family breakfast or an easy “breakfast-for-dinner”
- 4 cage-free eggs
- 2 bananas
- 4 Tbsp coconut flour (sub almond of cashew flour)
- ¼ cup plant-based milk (I used cashew milk)*
- 1 tsp baking powder
- pinch salt
- ¾ tsp vanilla
- 1 tsp cinnamon
- In a high-speed blender, blend all ingredients until completely combined and slightly frothy, scraping the sides as needed.
- Heat a non-stick skillet over medium heat and lightly grease. Once hot, drop ¼ cup amounts of the batter onto the pan.**
- Once bubbly, carefully flip the pancake over and cook for about 45 more seconds, or until firm.
- Keep cooked pancakes in warm oven until ready to serve.
- Serve immediately with optional toppings. Leftovers will last in refrigerator for a few days or in the freezer for up to a month.
**The smaller your pancakes are, the easier they will be to flip.