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Double Banana Pancakes on Plate

Double Banana Pancakes

Get double the bananas with these wonderful pancakes.
5 from 2 votes

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.