Banana Bread Pancakes

Nut-free 

These pancakes use mashed banana to emulate the flavor of banana bread. They require only ten ingredients and are a great way to use up that overripe banana you have sitting on your counter.

Banana Bread Pancakes, a delightful marriage of two beloved classics, take the essence of comforting banana bread and elevate it to a whole new level of indulgence. These pancakes encapsulate the warm flavors of ripe bananas, the nostalgic charm of banana bread, and the joy of fluffy pancakes, making them a delightful treat for breakfast or brunch.

Creating Banana Bread Pancakes is an artful blend of simple ingredients. The recipe begins with the transformation of soy milk and tangy lemon juice into a curdled mixture, a trick borrowed from vegan baking. This concoction forms the base, mirroring the moistness and tenderness of traditional banana bread. The addition of mashed overripe bananas brings not only natural sweetness but also an inviting aroma that fills the kitchen as the pancakes cook.

The fusion of all-purpose flour, granulated sugar, baking powder, baking soda, and a touch of salt results in a pancake batter that captures the essence of banana bread. Hints of vanilla extract add a layer of warmth to the mix, inviting a sense of coziness that’s reminiscent of a freshly baked loaf.

Cooking these pancakes is a tactile experience. Each scoop of batter sizzles as it hits the pan, releasing fragrant banana notes. The result is a stack of pancakes, each with a golden-brown surface, freckled with caramelized bits of mashed banana. The first bite reveals a tender interior, a delightful contrast to the slight crunch of the edges.

Served warm, Banana Bread Pancakes are a canvas for creativity. Toppings like chopped nuts, a drizzle of maple syrup, a dollop of yogurt, or even extra slices of banana enhance the flavors and textures, turning a simple meal into a gourmet experience.

Whether enjoyed as a leisurely weekend breakfast or a special occasion brunch, Banana Bread Pancakes bring together the comfort of banana bread and the joy of pancakes. With their delicate balance of flavors, inviting aroma, and visual appeal, these pancakes transcend the ordinary, offering a fusion of comfort and indulgence that’s sure to delight both the young and the young at heart.

PREP TIME: 20 minutes

COOK TIME: about 15 minutes

YIELD: 9 pancakes

INGREDIENTS:

• ¾ cup (180 ml) soy milk
• 2 tsp (10 ml) lemon juice, white vinegar, or apple cider vinegar
• 1½ cups (187 g) all-purpose flour (spooned and leveled or weighed)
• ¼ cup (50 g) granulated sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp (30 ml) canola oil, plus more for pan
• 1 overripe medium-sized banana, mashed
• ½ tsp pure vanilla extract

INSTRUCTIONS:

1. In a medium-sized bowl, whisk together the soy milk and lemon juice, then set aside for 10 to 15 minutes, until curdled.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. To the curdled milk mixture, add the canola oil, mashed banana, and pure vanilla extract. Mix to combine.
4. Pour the milk mixture into the flour mixture and mix until just barely combined, leaving some chunks.
5. Lightly coat the bottom of a large skillet with oil and heat over medium-low heat.
6. Pour ¼ cup (60 g) of batter into the pan for each pancake.
7. Cook for 3 to 5 minutes, until the bottom is golden brown and bubbles form on the surface.
8. Flip the pancake and cook on the other side for 1 to 3 minutes, until golden brown.
9. Repeat the process until all the batter has been used, cooking pancakes one by one.
10. Serve the pancakes immediately, and consider topping them with your favorite syrup, fruit, or other desired toppings.