Banana Pancakes
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Recipe by Love and Lemons.
The pancakes, lightened
- avocadoinstead ofbutter
Ingredients
Scaled from 4. Cooking times barely change.
- ⅜ cup all-purpose flour (spooned and leveled)164 cal
- ½ tbsp cane sugar29 cal
- ½ tsp baking powder0 cal
- 2 pinches of baking soda0 cal
- Heaping 1 teaspoon cinnamonnot counted
- Heaping ¼ teaspoon sea salt0 cal
- a pinch of ground nutmeg0 cal
- ¼ cup mashed ripe banana (about 2 medium bananas)53 cal
- ¼ large egg18 cal
- ⅛ cup milk25 cal
- ½ tbsp neutral oil or avocado oil (plus more for brushing)66 cal
- ⅜ tsp vanilla extract0 cal
- Maple syrup (for serving)0 cal
Contains milk, eggs, gluten
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine.
- 02
In a medium bowl, whisk together the mashed banana, egg, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- 03
Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with maple syrup.