2 ripe bananas (the spottier, the better!)
2 large eggs
1/2 cup milk (any kind—almond, oat, dairy)
1 tsp vanilla extract
1 tbsp maple syrup (optional)
Dry Ingredients
3/4 cup whole wheat flour (or oat flour for gluten-free)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
Cooking
1 tbsp coconut oil or butter (for greasing the pan)
Optional Add-ins & Toppings
Chopped walnuts or pecans (for crunch)
Dark chocolate chips (for indulgence)
Sliced bananas, berries, or Greek yogurt for serving
Ezoic
Instructions
1. Mash the Bananas
In a large bowl, mash the bananas until mostly smooth. A few small lumps add great texture.
2. Whisk in Wet Ingredients
Add eggs, milk, vanilla, and maple syrup. Whisk until fully combined.
3. Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
4. Combine and Rest the Batter
Gently fold dry ingredients into the wet mixture until just combined. Let the batter rest for 5–10 minutes to thicken and activate the baking powder.
5. Preheat and Grease the Pan
Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
6. Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook another 1–2 minutes until golden brown.
7. Serve Warm
Stack the pancakes high, top with sliced bananas, a drizzle of maple syrup, and any of your favorite toppings.
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