Made with simple, healthy ingredients, these strawberry banana pancakes are light, fluffy, and delicious! They contain no added sugar and are a delicious breakfast for the whole family!
1cupmashed banana (240g), use overripe for best results
2eggs, room temperature
1cupmilk of choice, room temperature
2tablespoonsbutter, melted and cooled
1teaspoonvanilla extract
Stir-in
1cupdiced fresh strawberries (145g)
Instructions
In a large bowl, combine the dry ingredients.
In another bowl, whisk together the wet ingredients.
Gently fold the dry and wet ingredients until just combined. Do not over mix! Fold in strawberries. Allow the batter to sit for at least 5 minutes.
Add oil/butter to a griddle or large nonstick pan and place over medium heat.
Drop 2 tablespoons up to ¼ cup of pancake batter into the pan. Cook for 3-4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for an additional 1-2 minutes.
Notes
First thing - bring eggs and milk to room temperature. You can warm up the milk in the microwave in 10 second increments. For the eggs, place in a bowl of warm water for 5 minutes.
Be sure to mash the bananas well! Small lumps are ok.
Wipe out the pan between batches, especially if you are using butter, which tends to burn easily.
Cool for a few minutes before serving.
To store: in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.