Banana Strawberry Pancakes

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www.theconsciousplantkitchen.com

These Banana Strawberry Pancakes are healthier and simpler pancakes ready in under 15 minutes and loaded with moist fruity bites.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-strawberry-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time5

Total Time15

Servings: Servings (of 3 Pancakes)

Calories: 310.5kcal

Author: Carine Claudepierre

Ingredients

½ cup Mashed Banana about 1 large ripe bananas (note 1)
1 cup Unsweetened Almond Milk (note 2)
2 tablespoons Light Olive Oil (note 3)
2 tablespoons Maple Syrup (note 4)
1 teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour (note 5) + 1 tablespoon to roll the strawberries
1 tablespoon Baking Powder
1 teaspoon Cinnamon
1 cups Strawberries (note 6)

US Customary - Metric

Instructions

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.

Equipment

Pancake and Crepe Pan

Notes

Note 1: The darker the banana skin, the sweeter the pancakes will be.

Note 2: Any milk works, like soy milk, oat milk, or milk if you use dairy in your kitchen.

Note 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.

Note 4: Any sweetener like agave syrup, coconut sugar, or sugar works. You can skip the sweetener too if your banana is very ripe.

Note 5: I haven't tried all-purpose gluten-free flour, so I can't guarantee it works and delivers good results. The recipe does not work with almond flour or oat flour.

Note 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.

Storage: 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.

Nutrition