Description
Delicious and fluffy banana pancakes with a hint of cinnamon and nutmeg, perfect for breakfast!
Ingredients
Scale
- 1½ cups all-purpose flour (or 1:1 gluten-free flour)
- 1 tbsp coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- 1 cup mashed ripe banana (about 2 medium bananas)
- ½ cup Greek yogurt
- ½ cup milk
- 1 large egg
- 1½ tbsp melted butter (or coconut oil)
- ½ tsp vanilla extract
- ¼ cup chopped walnuts
- ¼ cup mini chocolate chips (or regular)
- ½ cup Medjool dates, pitted (about 4 dates)
Instructions
- In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk mashed banana, Greek yogurt, milk, egg, melted butter or coconut oil, and vanilla until smooth.
- Pour wet ingredients into dry and gently fold until just combined. Add in the add-ins. Batter should be thick but pourable — let it rest 5 minutes to fully thicken.
- Cook on a greased skillet over medium-low heat, using about ¼ cup batter per pancake. Cook low and slow for thick, fluffy centers.
- Finish with more banana slices, walnuts, chocolate chips and dates and enjoy with maple syrup.
Notes
- Let the batter rest for 5 minutes to achieve the best texture.
- Top with your favorite syrup or additional fruits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg