Up until a year ago, I hated bananas. I couldn’t stand them, but just like the rest of adulthood, one day you wake up, and something is suddenly different. Enter bananas. Now that I love them, I use them in a lot of recipes, so banana pancakes were bound to make an appearance at some point.
That point is now. These are so easy, and only take 4 ingredients. Really, there’s only 2 necessary ingredients, but the other 2 will add some great flavor!
A quick tip; use ripe bananas! The first time I made these, they turned out great – and in full disclosure, we had some bananas that were on the verge of going bad, which is part of the reason this meal took place. However, once I tried them, I was obsessed and had to have more. But… there were no bananas. The next day, I grabbed a new bunch and headed home to re-create this brunchy goodness… and it sucked. The difference? Brand-new-still-green-bananas. They have an entirely different texture and flavor. So, go for the really ripe ones! And on the plus side, if you don’t have any bananas, often times, the grocery store is selling those nearly brown bananas at a discount!
Don’t panic if this batter is really runny when you first pour it into your pan, it will firm up as you give it time to cook! These banana pancakes are topped with chopped pecans and a tiny drizzle of honey, but your topping options are limitless – just the way that brunch should be!
4 Ingredient Banana PancakesCourse: Breakfast
1 ripe banana
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
- In a bowl, mash banana until it resembles a semi-smooth paste
- Add remaining ingredients to bowl and mix well
- Heat a skillet over medium and spray with non-stick spray
- Pour 1/3 batter into the skillet and allow to cook for 2-3 minutes or until edges have bubbled
- Flip pancake and repeat
- Repeat steps with remaining batter