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Banana Strawberry Pancakes Recipe

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4 from 3 reviews

Delight in these fluffy Banana Strawberry Pancakes, perfectly balanced with ripe mashed bananas and fresh strawberries for a naturally sweet and juicy breakfast treat. Made with almond milk and a hint of maple syrup, these pancakes are a wholesome and delicious way to start your day.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1/2 cup Mashed Banana (about 1 large ripe banana)
  • 1 cup Unsweetened Almond Milk
  • 2 tablespoons Mild-Flavor Olive Oil
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Vanilla paste
  • 1 1/2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 cup Strawberries

Additional

  • 1 tablespoon All-Purpose Flour (for coating the strawberries)

Instructions

  1. Prepare the Bananas: Peel and mash the bananas precisely to measure 1/2 cup. Accurate measurement is crucial to avoid excessive moisture in the batter that can hinder proper cooking. Freeze any extra mashed banana for later use.
  2. Coat the Strawberries: Finely chop fresh strawberries and place them in a bowl. Add 1 tablespoon of flour and stir to coat the strawberries. This step helps absorb extra juice released during cooking, keeping the batter from becoming too wet. Set aside.
  3. Mix Wet Ingredients: In a mixing bowl, combine the mashed banana, almond milk, vanilla paste, olive oil, and maple syrup. Whisk well until the mixture is smooth and thoroughly combined.
  4. Add Dry Ingredients: Incorporate the all-purpose flour, cinnamon, and baking powder into the wet mixture. Stir until the batter is smooth without lumps.
  5. Fold in Strawberries: Gently fold the coated chopped strawberries into the batter, ensuring even distribution without over-mixing.
  6. Preheat the Pan: Warm a non-stick pancake griddle or non-stick crepe pan over medium heat. Lightly rub the surface with olive oil to prevent sticking.
  7. Cook the Pancakes: Scoop about 3 tablespoons of batter per pancake onto the heated pan. Cook for 2-3 minutes on the first side, until the edges look set and a spatula can easily slide underneath.
  8. Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 1 minute on the other side until golden and cooked through. Serve warm.

Notes

  • Ensure the mashed banana measurement is precise to avoid overly moist batter.
  • Coating strawberries with flour prevents excess liquid from thinning the batter.
  • Use a non-stick pan and light olive oil to prevent sticking without adding heavy grease.
  • Cook pancakes over medium heat for even cooking and golden color.
  • Freeze leftover mashed bananas to avoid waste.
  • Author: Olivia
  • Prep Time: 7 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/banana-strawberry-pancakes-recipe/