Ces Banana Strawberry Pancakes are healthier and simpler pancakes ready in under 15 minutes and loaded with moist fruity bites.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Banana Strawberry Pancakes
Ces Banana Strawberry Pancakes are healthier and simpler pancakes ready in under 15 minutes and loaded with moist fruity bites.
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Portions: 4 Servings (of 3 Pancakes)
Calories: 310.5 kcal
Ingrédients
- ½ tasse Banane écrasée - about 1 large ripe bananas (note 1)
- 1 tasse Lait d'amande non sucré - (remarque 2)
- 2 Cuillères à soupe Huile d'olive au goût doux - (remarque 3)
- 2 Cuillères à soupe de sirop d'érable - (remarque 4)
- 1 cuillère à café Extrait de vanille
- 1 ½ tasses Farine tout usage - (note 5) + 1 tablespoon to roll the strawberries
- 1 cuillerée à soupe La levure chimique
- 1 cuillère à café La cannelle
- 1 tasses Fraises - (remarque 6)
Instructions de Pose et d'Entretien
- Peel and mash the bananas and measure 1/2 cup. It has to be precise or the pancake will be too moist and won't cook properly. Freeze any excess.
- Finely chop fresh strawberries. Place in a small bowl, add a tablespoon of flour, and stir to coat. This is optional, but highly recommended for juicy ripe strawberries that will release more liquid in the batter. Set aside.
- In a mixing bowl, add the mashed banana, almond milk, vanilla extract, olive oil, and maple syrup. Whisk until well combined/smooth.
- Add in flour, cinnamon, and baking powder. Stir until the batter is smooth.
- Fold in the finely chopped strawberries and stir to incorporate.
- Warm a non-stick pancake griddle or non-stick crepe pan over medium heat, rub a bit of olive oil on the surface of the pan, and scoop 3 tablespoons of pancake batter per pancake.
- Cook the pancakes for 2-3 minutes on one side or until the edges set, and it's easy to slide a spatula under the pancake to flip it.
- Flip and cook the pancakes for an extra 1 minute on the other side.
Remarques
Remarques 1: The darker the banana skin, the sweeter the pancakes will be.
Remarques 2: Any milk works, like soy milk, oat milk, or milk if you use dairy in your kitchen.
Remarques 3: Any low-flavor oil works in this recipe. If using coconut oil, don’t bring it in contact with cold milk straight out of the fridge, as it will form oil lumps in the pancake batter.
Remarques 4: Any sweetener like agave syrup, coconut sugar, or sugar works. You can skip the sweetener if your banana is very ripe.
Remarques 5Pour une version sans gluten, utilisez ma guide de conversion sans gluten.. The recipe does not work with almond flour or oat flour.
Remarques 6: Fresh strawberries work better than frozen strawberries. Frozen strawberries are large and release too much water in the batter, making the pancakes uncooked and gummy in the middle.
Stockage : Store pancakes in the fridge in an airtight container for up to 3 days or freeze them in Ziploc bags and thaw them in the fridge the day before.
Équipement
Alimentation
Servir: 3crêpes | Calories: 310.5kcal | Glucides: 53.3g | Protéine: 5.7g | Graisse: 8.4g | Gras saturé: 1.1g | Graisses polyinsaturées: 1.4g | Gras monoinsaturés: 5.5g | Sodium: 402mg | Potassium: 232.7mg | Fibre: 3.2g | Sucre: 11.5g | Vitamine A: 23.8IU | Vitamine C: 23.6mg | Calcium: 281.6mg | Fer à repasser: 2.8mg | Magnésium: 25.9mg | Phosphore: 131.6mg | Zinc: 0.5mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
You only need a handful of ingredients for this recipe.
- Banane écrasée – This adds moisture and natural sweetness to the pancakes. Ripe bananas work best as it brings more sweetness.
- Lait d'amande non sucré – It provides the liquid base for the batter. Soy milk, oat milk, or any other non-dairy milk also work fine.
- Huile d'olive légère – The oil adds moisture and richness to the pancakes. Any neutral-flavored oil works well.
- de sirop d'érable – It sweetens the pancakes. Agave syrup, coconut sugar, or regular sugar also work.
- Extrait de vanille – Cela améliore le profil aromatique global.
- Farine tout usage – It forms the structure of the pancakes. It should work with whole wheat flour or spelt flour. For a gluten-free version, use my guide de conversion sans gluten.
- La levure chimique – This makes the pancakes light and fluffy.
- La cannelle – It adds a warm, comforting spice.
- Fraises – These provide fresh, fruity bites. Rolling them in flour helps absorb excess moisture.
How to Make Banana Strawberry Pancakes
This is a classic pancake recipe, here are pics of key steps.
Mix the ingredients in a large bowl and incorporate the diced strawberry.
Use an ice cream scoop or a measuring cup to pour some batter on a pan with hot oil.
Let each pancake cook for about 3 minutes on one side.
Flip the pancake and cook it for another minute on that side. Repeat for the whole batter.
Conseils de pâtisserie de Carine
- Almond Extract Boost – Add 1/4 teaspoon of almond extract to the batter for a complementary flavor.
- Berry Variety – Swap some strawberries for blueberries or raspberries to mix up the flavors.
- Flour-Coat Strawberries – If using very ripe, juicy strawberries, roll them in 1 tablespoon of flour to prevent a soggy batter.
- Chocolate Chip Addition – Stir in 2-3 tablespoons of mini chocolate chips for an extra treat.
- Ripe Banana Sweetness – Use very ripe, dark-spotted bananas for the sweetest pancakes.
- Milk Temperature Tip – If using coconut oil, ensure your milk is at room temperature to avoid oil lumps.
- Pliage délicat – Fold in the strawberries gently to avoid overmixing the batter.
- Pan Temperature Control – Maintain medium heat on your griddle for even cooking.
- Flip Timing – Wait until the edges are set and you can slide a spatula underneath before flipping.
- Solution de stockage – Store leftover pancakes in an airtight container in the fridge or freeze them for later.
Cela a fonctionné exactement comme écrit, merci !
Thank you so much for trying my recipes!
Hi Carinne, my pancakes came out cooked on the outside and still raw soggy on the inside. Any tips?
This recipe contains lots of moisture from the banana and strawberries, it means you need to make them small and cook them a little longer than classic pancakes to cook gently inside. You can cover the pan with a lid as they cook, reduce heat to medium low. You can also dice the strawberry smaller, roll them in a tablespoon of flour so they release less water in the batter. I hope it helps.