Deliciously Simple Recipes

These banana pancakes are soft, fluffy, and naturally sweet, making them a comforting yet wholesome breakfast option. The mashed banana adds moisture and subtle sweetness, while a blend of flour and almond flour gives the pancakes a tender texture with a slightly nutty flavor. Flax powder and egg help bind the batter and add a bit of nutritional depth, while milk keeps everything smooth and light. Hints of vanilla and cinnamon bring warmth and aroma, and cooking them in coconut oil or ghee creates a lightly crisp, golden edge. Topped with maple syrup, fresh strawberries, and toasted walnuts, these pancakes offer a delicious balance of sweetness, freshness, and crunch—feeling indulgent like classic buttermilk pancakes but with more wholesome ingredients.

These pancakes are a staple in my house. It’s a very convenient way to use up the over ripe bananas. These are not only tasty but also nutritious. You can easily customize this recipe based on your dietary needs. Use could use whole wheat flour/ Gluten free flour.

Ingredients:

• banana 1
• all purpose flour/ gluten free flour 1/2 cup
• almond flour 1/4 cup
• flax powder 2 tbsp
• egg 1
• milk 1/2 cup
• baking soda 1/2 tsp
• vanilla extract 1 tsp
• cinnamon powder 1/2 tsp
• coconut oil/ghee
• maple syrup
• strawberries
• toasted walnuts

Procedure:

1. Mash the over ripe banana with a fork without lumps and crack in the egg and add the milk. Mix well until everything is combined.
2. Add the flour, almond flour, flax powder, cinnamon powder, baking soda and vanilla extract.
3. Adjust the pancake batter thickness and add little water if required.
4. Make the pancakes using coconut oil or ghee.
5. For toppings, add berries of your choice, toasted walnuts and maple syrup.