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This creamy banana pancake recipe transforms just two simple ingredients into a delightful breakfast treat that tastes like the custard center of French toast. Made purely from ripe bananas and eggs, these naturally sweet pancakes deliver a protein-packed meal without flour or dairy.
I discovered these pancakes during a Sunday morning when I had nothing but eggs and spotty bananas in the kitchen. My daughter now requests them weekly, calling them "magic pancakes" because she can't believe they're made without flour.
Ingredients
Step-by-Step Instructions
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The ripeness of your banana makes all the difference in these pancakes. I once used a barely yellow banana and ended up with bland results, but a spotty overripe one creates pancakes so naturally sweet my children eat them plain. My favorite weekend ritual now includes these pancakes topped with a sprinkle of cinnamon and fresh berries.
Storage Suggestions
Modification Magic
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Nutrition Benefits
Frequently Asked Questions
- → What makes these pancakes unique?
These pancakes are made with just bananas and eggs, offering a natural, gluten-free, and dairy-free option with a custard-like texture.
- → Do they taste like traditional pancakes?
They are similar in appearance but have a softer, more custard-like texture and taste primarily of bananas.
- → How do I flip banana pancakes without breaking them?
Cook the pancakes on medium heat until the edges are set. Use a thin spatula to gently lift and flip onto the other side.
- → Can I add ingredients to the batter?
Yes! Add vanilla, baking powder for fluffiness, cocoa powder, or mix-ins like chocolate chips or nuts to enhance flavor and texture.
- → What toppings go well with banana pancakes?
They pair wonderfully with maple syrup, powdered sugar, honey, jam, or fresh fruits like berries and apples.
- → Are there any tips for making smaller pancakes?
Use two tablespoons of batter for each pancake to keep them small, making them easier to flip and cook evenly.