Quick Banana Pancakes

Pancakes are not made any quicker than these…or quite honestly, taste better.

If you have the ingredients on hand – and let’s be candid, you should – then you can enjoy fresh, hot, tasty, fluffy pancakes in…oh, 10 minutes! Now that’s a recipe to hold onto.

I like to serve these with a simple fruit sauce or compote. Or, perhaps go old school and drizzle some maple syrup over them in the more traditional American manner.

This recipe can be easily doubled if you need to feed a hungry household.

Yield: makes enough for about 4 medium-sized pancakes.

  • 50 grams (5 1/2 tablespoons) all-purpose flour

  • 1 level teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 tablespoon sugar

  • pinch of salt

  • 70 grams (1/3-cup) almond milk (or any other type of milk)

  • 1 tablespoon extra-virgin olive oil (optional)

  • 5 grams (1 teaspoon) apple cider vinegar

  • 1/2 banana, sliced

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  • Begin by mixing together all the dry ingredients in a bowl.
  • In a separate bowl, mix together the milk, olive oil (if using) and vinegar.
  • Place the wet ingredients into a small blender and add the bananas. Process until smooth, then add this to the dry ingredients. Mix well to make a smooth batter.
  • Heat your medium sized, non-stick pan over medium heat – a drop of water onto the pan should quickly ball up like a bit of mercury. If the water evaporates right away, then your pan is too hot.
  • Coat the pan lightly with extra virgin olive oil or unprocessed rapeseed oil. Spoon the pancake batter onto the hot pan – leave enough room in between pancakes to allow space to flip over. Cook until bubbles form on the top and the edges appear slightly dry. Turn the pancakes and cook another minute.
  • Enjoy right away with your favorite topping.

Jack’s Fresh Tip

I love adding some buckwheat flour to this recipe to give the pancakes a real rustic and hearty flavor. I replace up to 20% of the all-purpose flour with buckwheat.

You can go ahead and make the entire recipe gluten-free. Simply replace the all-purpose flour with your favorite (quinoa flour, corn flour, chestnut flour, etc.).

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