My love for pancakes is UNDENIABLE!!!

But I can’t be eating pancakes EVERYDAY. As mentioned before (hello long-time followers of the blog who know of this) pancakes make me feel secure and comfortable. It is a comfort I created for myself after bad times. Not like the pancake plot in the series YOU where it was a comforting reminder of Beck’s father who made them for her as a kid. The best pancakes I’ve had are my own and let that be clear! (no cockiness here)

As I said, it’s not a good idea to have pancakes every day. It’s like dipping bread and sugar munching on it. It’s made worse when paired with high fat high sugar toppings. HELLO NUTELLA (I’m so glad I am not a fan of Nutella, bu t I would scoop Biscoff cookie butter by the spoonful into my mouth). So I had to come up with a trick!

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I’m sure you’ve seen those 2-ingredient pancakes with just a banana and and egg. If you’ve tried it, good for you. In my mind that would taste like a banana-flavored scrambled eggs.
I had to make my adjustments on this recipe and find a mid-point between regular pancakes and scrambled eggs. Also, I needed to use up the old spotted bananas we had (I had already made two loaves of banana bread)

This recipe was tested three to four times before I was confident enough to shoot and publish. I’ll break down why I settled on those ingredients.
I decided to add a little bit of oil in the recipe because it gave it a better color and texture.
The sugar or sweetener can be omitted completely and compensated for by the chocolate pieces or good syrup on top (don’t go using that “pancake syrup, with real butter flavor” that’s nothing but nasty corn syrup).
Instead of vanilla I like to use a shot of Bourbon. I like the flavor.
And I like cinnamon and spices with my pancakes. It tastes like banana bread. But use less or none if you’re not a big fan.

So there you go.
A healthy-ish recipe for my favorite breakfast comfort food.
Feel free to add the spices you like, the flavorings you prefer, and go nasty or healthy with the toppings. I personally would be happy with a square of butter and honey or maple syrup and maybe a couple of strawberries and a cup of good black coffee on the side

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Banana Pancakes

Makes 4-6 pancakes
Dairy-free

Ingredients

2 very ripe small/medium bananas (our local bananas are as long as relaxed fist) or 1 big banana
1 egg
1 tsp vanilla (I use whiskey sometimes)
1 tbsp oil, vegetable or coconut (optional)
2 tbsp brown sugar (or sweetener of choice)
1/2 cup flour
2 tsp baking powder
Sprinkle of salt

Flavorings

1 tbsp cinnamon (adjust to liking)
Few grating of nutmeg
A touch of allspice
2 tbsp cocoa nibs
Or 1/4 cup chocolate chips
Or 50g semi-sweet chocolate, chopped
Maple Syrup for topping

Procedure

Mash the bananas until it looks like a paste
Add the egg, vanilla, oil (if using), and sugar and mix well. I use the fork to mash and mix everything
Add the flour, baking soda, salt, and any flavorings you’re using and mix until everything is incorporated
Heat a wide pan on medium heat, wipe it with a paper towel with some oil and ladle a couple of tablespoons of the batter and cook until small bubbles start showing on the sides of the pancake
Carefully flip and cook until it rises and turns golden brown
Continue with the rest of the batter. Keep the ready pancakes in a warm oven to stay warm
Serve with maple syrup, banana, strawberries or your favorite pancake topping

Try my other pancake recipes