Brown Banana Pancakes (Printer-friendly)

Naturally sweet pancakes made with overripe banana and eggs. Gluten-free, dairy-free, and ready in just 15 minutes.

# What You'll Need:

→ Pancake Batter

01 - 1 large overripe banana (brown and spotty)
02 - 2 large eggs

→ Optional Toppings

03 - Fresh berries
04 - Maple syrup
05 - Greek yogurt
06 - Chopped nuts

# Steps:

01 - In a medium bowl, thoroughly mash the banana until smooth with minimal lumps.
02 - Beat the eggs in a separate small bowl, then add to the mashed banana. Mix until a uniform batter forms.
03 - Heat a non-stick skillet over medium-low heat. Lightly grease with a touch of oil or butter if desired.
04 - Pour small rounds of batter (about 2 tablespoons each) onto the skillet; pancakes should be about 3 inches wide.
05 - Cook for 1–2 minutes until the edges are set and bubbles form on the surface. Gently flip and cook for another 1–2 minutes until golden and cooked through.
06 - Repeat with remaining batter. Serve warm with your favorite toppings.

# Expert Advice:

01 -
  • Two ingredients that you probably already have sitting on your counter right now.
  • They cook up in less time than it takes to brew a pot of coffee.
  • Naturally sweet and satisfying without a single grain of flour or drop of milk.
  • The texture is soft and custardy, almost like a crepe but easier to flip.
02 -
  • The banana must be very ripe with brown spots, or the pancakes will taste bland and the batter won't hold together properly.
  • Keep the heat on medium-low or the outside will burn before the inside cooks through.
  • Use a thin, flexible spatula and flip gently—these pancakes are delicate and will fall apart if you rush.
  • Don't try to make them bigger than three inches or they'll be impossible to flip without tearing.
03 -
  • Let overripe bananas sit on the counter until they're covered in dark spots—this makes all the difference in sweetness and texture.
  • Wipe the skillet with a paper towel between batches to remove any stuck bits that might burn and make the next pancakes taste bitter.
  • If you want to keep a batch warm while you finish cooking, place them on a plate in a 200-degree oven covered loosely with foil.
  • These freeze beautifully—stack them with parchment paper in between and reheat in the toaster for a quick weekday breakfast.
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