Banana Bread Pancakes for One

Why it took me this long to make a banana bread version of my beloved pancakes-for-one recipe I have no idea.

I’m not even sure what brought on the inspiration for this stack, but I can tell you that these ‘cakes smell and taste very similar to your favorite loaf of banana bread.

I consider bananas to be season-less, as prices, availability, and quality remain pretty consistent year-round. Other than during a brief aversion to them during my first trimester, I keep a bunch of bananas on our counter at all times; for slicing into cold cereal & folding into Greek yogurt during the warm months and for whipping into stovetop oats & mashing into baked goods when the weather turns cool.

We’re currently enjoying a preview of the gorgeous New England fall weather to come in the months ahead, and my baking instinct has kicked in. Visions of soft pumpkin muffins, flaky sweet potato biscuits, and loaves of warmly spiced quick bread have officially trumped those of sweet bing cherries, juicy ripe peaches, and frosty fruity popsicles.

If you’re craving the comfort of baked goods but are still in the midst of sticky, hot summer weather – or just don’t want to turn the oven on – these banana bread pancakes may be just what you’re looking for!

 

 

Banana Bread Pancakes for One

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 6 minutes

Keywords: fry breakfast vegetarian banana fall spring summer winter

Ingredients (1 serving)

  • 1/2 cup whole wheat pastry flour
  • 1 tsp packed brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • tiny pinch of salt
  • 1/4 tsp ground cinnamon
  • tiny pinch nutmeg
  • 1 egg white, preferably organic
  • 1/2 cup well-shaken low fat buttermilk, preferably organic
  • 1/4 tsp pure vanilla extract
  • 1 small/medium-sized ripe banana, mashed
  • 1/2 tsp vegetable oil or butter
  • pure maple syrup, for serving

Instructions

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, whisk together the egg white, buttermilk, vanilla extract, and mashed banana.

Stir dry ingredients into the wet just until moistened. Set aside to rest.

Heat oil or butter in a large nonstick skillet or griddle over medium heat.

When hot, spoon the batter into the skillet by the 1/4 cupful.

When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.

Flip pancakes and let cook for another minute or so, or until golden brown.

Serve pancakes with maple syrup.

Nutritional Information:

416.1 calories, 4.9 grams fat, 1.1 grams saturated fat, 10.4 grams fiber, 24.5 grams sugars, 15.1 grams protein

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