Our Favorite Fluffiest Pancakes RecipeOf 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 FluffyThere 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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Fluffy Banana Pancakes Recipe
Made with gluten free flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 to 6 1x
- Category: Breakfast
- Cuisine: Clean Eating
- 2 1/4 cups
- 1/4 cup
- 2 tablespoons
- 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 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!
- In the smaller bowl, add the two bananas and mash (one of our favorite kitchen tools is this pasty blender that we use for mashing bananas too!)
- 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.