So, even though I love Jack Johnson… I don’t really like banana pancakes. I’m not a fan of globby, warm, overripe banana goo. What can I say? I prefer underripe bananas. I’m weird. All that being said… I absolutely adore these banana pancakes. They are so light, fluffy, and just sweet enough to be a little extra treat in the morning [or at noon or in the evening... pancakes are good anytime!].
The bananas in the mix are mashed, not sliced, which give each bite full of banana flavor without that warm banana goo. This batter reminds me so much of banana bread, it’s uncanny! I cannot say enough good things about them, except to say that you should definitely check out the original post on Skinnytaste. Gina’s heart shaped pancake mold is absolutely precious… and I’m sure makes the pancakes taste a teensy weensy bit better. But I’m here today to say that even if you just make these the regular ‘ole way, they are still pretty amazing.
- 2/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 2 teaspoons baking powder
- 1 large banana, ripe, mashed well
- 1 cup skim milk
- 3 large egg whites
- 2 teaspoons canola oil + more for cooking [or use cooking spray]
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- banana slices, chocolate chips, syrup, butter, etc. for topping
Preheat skillet over medium heat. Add a little oil to skillet to heat up.
In a small bowl, mix together flours and baking soda. In a large bowl, beat together banana, milk, egg whites, oil, and vanilla until smooth. Then gently fold dry ingredients into wet ingredients.
Pour 1/4 cup batter onto hot skillet, top with 1 teaspoon mini chocolate chips. Cook for about 90 seconds to 2 minutes on each side, flipping when bottom is lightly brown and batter starts to bubble.
Repeat until all batter is used, and serve pancakes with additional banana slices, chocolate chips, butter, syrup, etc.
Time: 20 minutes.
Yield: 12 pancakes.