Brown Banana Pancakes

There's something magical about the simplicity of two-ingredient pancakes. These brown banana pancakes prove that sometimes the best recipes are the ones that strip away everything unnecessary, leaving you with pure, wholesome flavor. Made with nothing but overripe bananas and eggs, these naturally sweet, fluffy pancakes are a testament to the beauty of minimalist cooking.

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The key to these pancakes lies in using bananas that are perfectly overripe—those brown, spotty ones that you might normally toss. Their concentrated sweetness and soft texture create a batter that's naturally creamy and delicious. Combined with protein-rich eggs, you get pancakes that are not only tasty but also surprisingly nutritious.

Ingredients

• 1 large overripe banana (brown and spotty)
• 2 large eggs
• Fresh berries (optional topping)
• Maple syrup (optional topping)
• Greek yogurt (optional topping)
• Chopped nuts (optional topping)

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Instructions

Step 1

In a medium bowl, thoroughly mash the banana until smooth with minimal lumps.

Step 2

Beat the eggs in a separate small bowl, then add to the mashed banana. Mix until a uniform batter forms.

Step 3

Heat a non-stick skillet over medium-low heat. Lightly grease with a touch of oil or butter if desired.

Step 4

Pour small rounds of batter (about 2 tablespoons each) onto the skillet; pancakes should be about 3 inches wide.

Step 5

Cook for 1–2 minutes until the edges are set and bubbles form on the surface. Gently flip and cook for another 1–2 minutes until golden and cooked through.

Step 6

Repeat with remaining batter. Serve warm with your favorite toppings.

Zusatztipps für die Zubereitung

The ripeness of your banana is crucial—the browner and spottier, the better. These bananas are naturally sweeter and mash more easily, creating a smoother batter. If you want extra flavor, add a pinch of cinnamon or vanilla extract to the batter. Keep the heat at medium-low to prevent burning, as these delicate pancakes can cook quickly due to the natural sugars in the banana.

Varianten und Anpassungen

While the basic recipe is perfect as-is, you can easily customize these pancakes. Try adding a dash of vanilla extract or cinnamon to the batter for extra warmth. For a protein boost, consider adding a tablespoon of your favorite nut butter. If you prefer smaller, bite-sized pancakes, use just 1 tablespoon of batter per pancake—perfect for toddlers or as a party appetizer.

Serviervorschläge

These versatile pancakes pair beautifully with fresh berries and a drizzle of maple syrup for a classic breakfast. For a protein-packed option, serve with Greek yogurt and chopped nuts. They're also delicious with a dollop of nut butter or a light drizzle of honey. For a more indulgent treat, try them with a sprinkle of coconut flakes or a dusting of powdered sugar.

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These brown banana pancakes are proof that the best recipes often come from the simplest ingredients. Whether you're looking for a quick weekday breakfast, a healthy snack, or a way to use up overripe bananas, this recipe delivers every time. With their naturally sweet flavor and fluffy texture, they'll quickly become a favorite in your breakfast rotation.

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Recipe FAQs

→ Why should I use very ripe bananas?

Overripe bananas with brown spots are sweeter and have more developed flavor, making your pancakes naturally sweet without added sugar. They also mash more easily into a smooth batter.

→ Can I add flavoring to the batter?

Yes, a pinch of cinnamon or vanilla extract works beautifully with banana. Add it directly to the batter after mixing the banana and eggs.

→ How do I prevent the pancakes from falling apart?

Use a thin spatula and flip gently. Cook on medium-low heat so the edges set properly before flipping. Small pancakes about 3 inches wide are easier to handle than larger ones.

→ What toppings pair well with these pancakes?

Fresh berries, maple syrup, Greek yogurt, chopped nuts, honey, or nut butter all complement the natural banana flavor beautifully.

→ Are these suitable for dietary restrictions?

Yes, they're naturally gluten-free and dairy-free, making them ideal for those with sensitivities. They're also vegetarian. Always check toppings and cooking sprays for allergen cross-contamination.

→ How many pancakes does this make?

This yields about 6 small pancakes, serving 2 people. Each portion is approximately 120 calories with 6g protein.