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Expert Cooking Tips
- Use very ripe bananas for the best sweetness and flavor.
- Cook pancakes on medium heat to avoid burning the outside while keeping the inside soft.
- Gently flip the pancakes when bubbles form on the surface to keep them intact.
Ingredients 0/3
Why This Recipe Is So Easy To Love
These pancakes are perfect when you want something fast and easy. With just two ingredients, they come together quickly and still taste great. They are a fantastic way to use ripe bananas and make a healthy breakfast without any fuss.
Step 1
Mash the banana in a bowl until it's nice and smooth. Crack in the egg and stir everything together until the mixture is well combined. If you like, add a splash of vanilla extract for a little extra flavor and give it a quick mix.
Step 2
Heat a lightly greased skillet or griddle over medium heat. Once it's hot, spoon some batter onto the pan to form small pancakes. Cook them until you see bubbles starting to form on the surface, which usually takes about a minute. Then, carefully flip the pancakes and cook for another minute or so, until they’re golden brown and cooked through.
Step 3
Serve warm and enjoy!
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people cooked this recipe
Serving Options
Serve these pancakes with a drizzle of honey or maple syrup for added sweetness. Fresh fruit, yogurt, or a sprinkle of nuts can also make a nice topping. They pair well with a cup of coffee or fresh juice for a balanced breakfast.
Storage Tips
If you have leftovers, store the pancakes in an airtight container in the fridge for up to two days. To reheat, warm them gently in a toaster or microwave. Avoid freezing as the texture might change when thawed.
Frequently Asked Questions
Can I use a frozen banana for this recipe?
Yes, just thaw it completely and drain any excess liquid before mashing.
What can I use instead of vanilla extract?
You can omit it or try a pinch of cinnamon or nutmeg for extra flavor.
How do I know when to flip the pancakes?
Flip them when you see bubbles forming on the surface and the edges look set, usually after about a minute.
Can I make these pancakes vegan?
This recipe uses an egg for binding, so for a vegan version, try using a flax egg or a commercial egg replacer.
How many pancakes does this recipe make?
It typically makes about 4 to 6 small pancakes, depending on the size.
Can I add other ingredients like chocolate chips or nuts?
Yes, you can gently fold in small additions before cooking for extra texture and flavor.
What’s the best way to store leftovers?
Store pancakes in an airtight container in the fridge for up to 2 days and reheat gently.
Can I double or triple the recipe?
Absolutely, just keep the same ratio of banana to egg and mix well before cooking.
