We don’t typically make a hot breakfast during the weekdays, so on the weekends making this fluffy banana pancakes recipe was just what we needed. Oh, and if you love banana bread, my son so clearly defined this morning’s pancakes as “banana bread” pancakes. He is so right!
So, if you love banana bread, you MUST try this recipe for banana pancakes and tell us what you think in the comments.
Our Favorite Fluffiest Pancakes Recipe
Of all the pancake recipes we have on the blog–including the Superfood Acai Apple Pancakes, Gingerbread Pancakes, Blueberry Flourless Pancakes and Savory Carrot and Brown Rice Dinner Pancakes, I would have to say the fluffy banana pancake recipe below is my absolute favorite.
The Science Behind Making Your Fluffy Banana Pancake Recipe Extra Fluffy
There is actually real science behind how to make pancakes fluffy. The biggest thing you’ll want to note, not to overstir your batter. It’s important to just mix the dry and wet ingredients until just combined.
If you over mix, your pancakes will not be nearly as fluffy. Over-mixing your pancake batter will result in tough, rubbery and flat pancakes (boo!!)
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Made with gluten free flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!
- 2 1/4 cups
- 1/4 cup
- 2 teaspoons
- 1 1/2 teaspoons
- 1/8 teaspoon unrefined sea salt
- 1 tablespoon pure vanilla extract
- 2 organic pasture-raised eggs, lightly beaten
- 1 3/4 cup unsweetened almond milk OR coconut milk
- 2 tablespoons
- 2 tablespoons melted extra virgin coconut oil, plus more for cooking
- 2 ripe bananas, mashed
- In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
- In a smaller bowl, combine all wet ingredients except for the melted coconut oil
- Make a well, or hole, in the center of the flour mixture and pour in the wet ingredients and mix 3-4 times. Add in the melted coconut oil and whisk together thoroughly until just combined, but do not over-mix!
- Gently fold in the mashed bananas with a spatula.
- Heat a griddle or skillet over medium heat and add coconut oil. When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 2 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.
Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.
P.S. Looking to Start a Clean Eating Diet?
One of the best ways to start is to check out our 8 Week Clean Eating Challenge.