This was another off-the-top, what’s around recipe I made. Mostly just bananas & flour, the pancakes themselves don’t use any kind of sweetener. Using banana helps keep the pancakes a great mix of fluffy, dense, and sweet-but-not-too-sweet.

Banana Pancakes

Print Recipe

• CourseMain Dish
• CuisineBreakfast

Servings	Prep Time
25 4" Pancakes	10 Minutes

Cook Time

30 Minutes

Servings Prep Time 25 4" Pancakes 10 Minutes

Cook Time 30 Minutes

Banana Pancakes Print Recipe CourseMain Dish CuisineBreakfast Servings Prep Time 25 4" Pancakes 10 Minutes Cook Time 30 Minutes Servings Prep Time 25 4" Pancakes 10 Minutes Cook Time 30 Minutes

Ingredients

Pancakes

• 10 Bananas
• 3 Cups Flour (any kind, whole wheat in this case)
• 3 Cups Milk Alternative (almond-coconut in this case)
• 4 oz. Blueberries
• 1/4 Cup Extra Dark Chocolate Chips
• 1/2 Tbsp Baking Powder

Syrup

• 2/3 Cup Maple Syrup
• 1/3 Cup Grape Jelly
• 1 Lemon (Juice Of)

Servings: 4" Pancakes

Instructions

Pancakes

1. Combine bananas & "milk" in blender, process until smooth.
2. Combine flour & baking powder in a large bowl. Add milk-banana mixture and mix until smooth.
3. If too dry, add more "milk" or water. If too moist, add more flour.
4. Add chocolate chips & blueberries, mix well.
5. Heat a frying pan/skillet to medium, and cook 4" pancakes. They are ready to flip once the whole surface of the pancake has bubbles on it.

   

Syrup

1. Combine syrup, jelly, and lemon juice in a small saucepan, and heat over low temperature, stirring well.