‘The Stretch Pantry’ No-Fuss Banana Pancakes
Ingredients:
Without flour
Yield: Makes about 4–5 small pancakes (1–2 servings)
- 1 ripe banana, mashed
- 1 egg
- ¼ tsp cinnamon
- ¼ tsp baking powder (optional)
- Pinch of salt
Instructions:
- In a bowl, mash the banana.
- Add eggs, cinnamon, baking powder, and salt. Mix until smooth.
- Pour some batter onto a greased, heated pan.
- Cook for 1–2 minutes per side until golden.
- Serve with fruit, yogurt, or a drizzle of honey.
With flour
Yield: Makes about 6–8 small pancakes (2–3 servings)
- 1 ripe banana, mashed
- 2 eggs
- ¼ cup all-purpose or whole wheat flour
- ¼ tsp cinnamon
- ¼ tsp baking powder (optional)
- Pinch of salt
Instructions:
- In a bowl, mash the banana.
- Add eggs, flour, cinnamon, baking powder, and salt. Mix until smooth.
- Pour some batter onto a greased, heated pan.
- Cook for 1–2 minutes per side until golden.
- Serve with fruit, yogurt, or a drizzle of honey.
| Feature | 🍌 Flourless Banana Pancakes | 🍯 With-Flour Banana Pancakes |
| Texture | Soft, custardy, crepe-like | Fluffier, thicker, more traditional texture |
| Yield | 4–5 small pancakes | 6–8 small pancakes |
| Serving Size | 1–2 servings | 2–3 servings |
| Calories (per serving) | 100–200 kcal | 150–230 kcal |
| Protein (per serving) | 3.5–7 g | 6–9 g |
| Fat (per serving) | 3.5–7 g | 4–7 g |
| Carbohydrates (per serving) | 13–27 g | 21–32 g |
| Fiber | 1.5–3 g | 2–3 g |
| Natural Sugars | 7–14 g | 6–9 g |
| Sodium | 60–120 mg | 65–130 mg |
| Sweetness | Naturally sweet, banana-forward | Mild sweetness, balanced with flour |
| Best Pairings | Greek yogurt, nut butter, fresh fruit | Berries, honey drizzle, yogurt or butter |
| Time to Cook | 5–7 minutes | 7–9 minutes |
| Best For | Light breakfast or snack | Heartier breakfast or brunch |
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