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Double Banana Pancakes on Plate
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Double Banana Pancakes

Get double the bananas with these wonderful pancakes.
Course Breakfast
Cuisine American
Keyword Banana Pancakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3

Ingredients

For the Banana Topping:

  • 2 bananas peeled and sliced widthwise in 1-1/2 inch thick pieces
  • 2 tablespoons butter

For the Pancakes:

  • 2 cups sifted all-purpose flour
  • 2 teaspoons sugar
  • 4 teaspoons baking powder
  • 2 egg yolks
  • 1 teaspoon salt
  • 2 cups almond milk
  • 2 tablespoons butter melted
  • 2 very ripe bananas peeled and mashed
  • 3 tablespoons canola oil

Instructions

For the Banana Topping:

  • Heat a medium size skillet on medium heat. Add the butter to the skillet. 
  • As soon as it melts, add the bananas. Turn the bananas as they cook until all sides are a golden brown color (about 5 to 6 minutes). 
  • Transfer the bananas and browned butter to a small bowl and set aside while making the pancakes.

For the Pancakes:

  • In a medium size bowl add the flour, baking powder, salt, sugar, almond milk, egg yolks, and melted butter. Whisk together.
  • To the flour mixture, add the mashed bananas and stir together.  Set the batter aside for a moment.
  • Heat a large skillet on medium heat. Add a third of the canola oil (this assumes that based on the size of the pan used you'll need to make 3 batches of pancakes to use all of the batter).
  • Ladle the batter into to skillet to make the pancakes. 
  • As soon as the bottom side of the pancakes turn a golden color (about 3 minutes), turn them over to cook the other side until it turns the same color.  Transfer the cooked pancakes to a plate and cover with foil to keep them warm. 
  • For each batch of pancakes, continue adding the canola oil each time before adding the next batch of pancake batter to the skillet. 
  • Serve right away while hot and top with the banana topping and your favorite syrup.