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Stacked pancakes with slices cut out to show the inside.
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Strawberry banana pancakes

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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 20 minutes
Servings 16 pancakes
Calories 88kcal

Ingredients

Dry

  • 1 cup all purpose flour (140g)
  • ½ cup whole wheat flour (75g)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • a pinch of salt

Wet

  • 1 cup mashed banana (240g), use overripe for best results
  • 2 eggs, room temperature
  • 1 cup milk of choice, room temperature
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract

Stir-in

  • 1 cup diced 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. 

Nutrition

Calories: 88kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Sodium: 26mg | Sugar: 3g | Calcium: 50mg | Iron: 1mg