Banana Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Sugar: Adds a touch of sweetness to the batter.

Salt: Enhances the flavors of the other ingredients.

Almond milk: A dairy-free milk alternative that adds moisture and a subtle nutty flavor.

Vanilla extract: Adds a warm, sweet aroma and flavor to the pancakes.

Bananas: Provide natural sweetness and moisture, making the pancakes tender and flavorful.

Vegetable oil: Adds moisture and helps to keep the pancakes from sticking to the pan.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix the batter. Overmixing can result in dense and tough pancakes. Stir just until the ingredients are combined, even if there are a few lumps remaining. This will help ensure your banana pancakes turn out light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.

• baking powder - Substitute with baking soda and vinegar: Use ¼ teaspoon baking soda and ½ tablespoon vinegar to achieve the same leavening effect.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a richer flavor.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a great alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor profile.

• ripe and mashed bananas - Substitute with applesauce: Applesauce can provide moisture and sweetness, similar to bananas.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Allow the banana pancakes to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.

• For short-term storage, place the cooled pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.

• To freeze, lay the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• To reheat from the refrigerator, place the pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated through.

• For reheating from frozen, you can either:

  • Microwave: Place the pancakes on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 30-60 seconds.
  • Oven: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes or until heated through.
  • Toaster: Pop the pancakes into the toaster on a low setting. Toast until warm and slightly crispy.

• For an extra touch, consider reheating the pancakes in a non-stick skillet over medium heat for a couple of minutes on each side. This will help restore their original texture and flavor.

• Serve the reheated banana pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of vegan butter.

• Microwave Method: Place your banana pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for about 30-60 seconds, checking halfway through to ensure they are evenly warmed.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are heated through.

• Stovetop Method: Heat a non-stick pan over medium-low heat. Lightly grease the pan with a bit of vegetable oil. Place the banana pancakes in the pan and heat for about 1-2 minutes on each side, or until they are warmed through.

• Toaster Method: If your banana pancakes are not too thick, you can pop them into the toaster. Set the toaster to a medium setting and toast until they are heated through and slightly crispy on the edges.

• Mixing bowl: A large bowl used to combine the dry ingredients and another for the wet ingredients.

• Whisk: A tool used to blend the dry ingredients together and to mix the wet ingredients smoothly.

• Measuring cups: Essential for accurately measuring the flour, almond milk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, sugar, and vanilla extract.

• Non-stick pan: A pan that prevents the pancakes from sticking and ensures even cooking.

• Spatula: Used to flip the pancakes once bubbles form on the surface.

• Masher: Handy for mashing the ripe bananas to a smooth consistency.

• Ladle: Useful for pouring the batter onto the pan in consistent portions.

• Cooking spray: Used to lightly grease the non-stick pan before cooking the pancakes.

Pre-mix dry ingredients: Combine the flour, baking powder, sugar, and salt in advance and store in an airtight container.

Batch mash bananas: Mash multiple bananas at once and freeze in portions for quick use.

Use a blender: Blend the wet ingredients together for a smoother batter and faster mixing.

Preheat the pan: Start heating your non-stick pan while you mix the batter to save time.

Measure with a scoop: Use a ¼ cup measuring scoop to portion out the batter quickly and evenly.