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+ servings
breakfast with ruby and fletcher
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5 from 1 vote

Banana Pancakes

Gluten-free, dairy-free banana pancakes will be your new go-to for breakfast! Easy to make and delicious, they will be a favorite among everyone in the family.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: bananas, Dairy-free, Gluten-free, pancakes
Servings: 10 pancakes
Calories: 72kcal

Equipment

  • Large bowl
  • Measuring spoons
  • Liquid measuring cups
  • Whisk
  • Potato masher
  • Skillet
  • Skillet Handlenvy
  • Spatula

Ingredients

Instructions

  • Heat a skillet on medium heat. Add a little butter to coat the pan.
  • Crack the eggs into a medium bowl.
  • Peel the bananas and add to another medium bowl.
  • Using a potato masher or fork, mash the banana until there are no more clumps.
  • Add the eggs, cinnamon, and vanilla extract to the mashed bananas and whisk together until thoroughly combined.
  • Using a 1/4 cup measuring cup, add the pancake batter to the hot skillet and let cook for 1-2 minutes each side.
  • Add a little more butter to the skillet in between cooking pancakes.
  • Serve with butter, and maple syrup and another sprinkle of cinnamon!

Notes

  • After pouring the batter on the skillet, add fresh fruit like blueberries or raspberries or sprinkle with chocolate chips!
  • Serve the pancakes with peanut butter, almond butter, or yogurt!

Nutrition

Calories: 72kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 50mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg