This makes one small batch which will be 1-2 little-kid-size servings. To make more, simply double the recipe. These are delicate pancakes with a texture that’s sort of custardy like French toast. They are NOT like regular pancakes in that they are not super bready. Which is to say: Be gentle when flipping them. I broke a few the first time I made them! See the NOTES for the flavor variations.
- 1/4 cup mashed very ripe banana
- 1 egg
- 1/8 teaspoon baking soda, optional
- Butter or oil, for cooking
- Toppings including maple syrup, applesauce, yogurt, or diced fruit
- Place a nonstick or cast iron skillet or griddle over medium heat. (I prefer nonstick.) Add a small slice of butter or oil.
- Mash the banana with a fork in a medium bowl. Crack the eggs into the same bowl and stir together. The batter will be very runny.
- Spread the butter or oil with a spatula to coat the bottom of the pan. Place 1 tablespoon batter into the pan to make small pancakes. Cook until the edges start to set and the bottoms are lightly browned, about 1 minute. Flip carefully and cook for an additional minute. (These are delicate so try to get your spatula halfway under the pancake, then carefully turn over.)
- Remove from pan—the pancakes will be very soft and tender—and serve with any desired toppings.
Sweet Potato Pancakes: Use 1/4 cup mashed roasted sweet potato instead of the banana and proceed with the recipe
Spinach Banana Pancakes: Place the banana (or sweet potato) and egg into a blender. Add a handful of lightly packed baby spinach. Blend well, then proceed with the recipe.
To store, let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve. Or, freeze them either in a single layer in a gallon-size storage bag or with parchment paper between each pancake in a stack in a storage bag. Heat as many as needed on a plate and serve.
It may take a pancake or two to get the hang of the process—these are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them. I broke a few the first time I made them!
Add 1/8 teaspoon baking powder for fluffier pancakes.