Strawberry Banana Pancakes

strawberry banana pancakes

I don’t know about you, but I am on a roll with breakfasts lately.

It would appear that my life has become a 24-hour diner, where every surface is icky-sticky with maple syrup and the air always smells faintly of bacon. The mugs of coffee are bottomless and the dish washer is so surly.

strawberry banana pancakes

It’s glamorous.

It all began last week with granola.

And now,

a short stack of the softest, fluffiest strawberry banana pancakes.

strawberries

 

strawberry banana pancakes

Swoon.

Things could be worse, I know.

strawberry banana pancakes

I just may never be able to go back to oatmeal.

 

Strawberry Banana Pancakes

These two fruits not only bring bright, sweet flavor to the vanilla batter, but they add moisture, too, making the pancakes as tender as they are pretty.

Makes twenty 3” pancakes; serves 4

 

Ingredients

1 cup whole wheat flour

1 cup all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

1 ½ cups milk (dairy or nondairy)

2 eggs

2 teaspoons vanilla extract

2/3 cup mashed banana (2 large bananas)

1 cup chopped strawberries

 

Directions

Whisk the flours, baking powder, sugar, and salt in a large bowl.

Whisk the eggs, vanilla, and milk in a small bowl. Pour into the flour mixture and stir just until combined. Add the mashed banana and stir to combine. Fold in the strawberries

Spoon ¼ cup of the batter onto a griddle or skillet set over medium heat that has been well coated with nonstick cooking spray. Flip after about 3 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more.

Serve stacks with a pat of butter and pure maple syrup.

Nutrition Information for 1/4 of Entire Recipe: Calories 350, Total Fat 4.5 g, Total Carbohydrate 65.4 g, Dietary Fiber 6.3 g, Sugars 14.9 g, Protein 14.1 g

Comments

  1. says

    Oh this looks lovely. Andie can I come over for breakfast? I had this idea for another website called ” Can You Stay For Breakfast “. You do the cooking and I will do the sampling. Now that is a win win situation. :-)

  2. Becky says

    Oh. My. God. These look amazing! Fruit has been one of my major pregnancy cravings lately, and these would absolutely hit the spot! My mouth started watering just reading the post title. lol I think I need to make these this weekend…yum!!

  3. says

    These look amazing! I’m not a huge fan of breakfast foods (I struggle every morning!), but these pancakes may convert me :) We also just bought a half flat of local strawberries at the farmer’s market… not sure I can think of a better way to use them :)

  4. Erin says

    These look amazing and easy to whip up! Strawberries are dirt cheap in Florida right now, my kids are going to love them!

  5. says

    Yes, I am also on a breakfast bender lately :) the other day I made red velvet waffles (from a kit)?and put some leftover cream cheese icing from your banana muffin recipe on there instead of syrup. Then I made regular waffles and then strawberries and whip cream on top of waffles. My ALL time fave is to make (I guess you would call it) a fruit compote out of half a jar of no sugar added fruit syrup (I usually find it at specialty kitchen stores or you can find it online) with a small bag of frozen mixed berries in a plastic container and place in fridge 1-2 days ahead. Make fresh waffles, add whipped cream, and top with a few spoonfuls of the fruit mix.

    Haven’t had time to try the granola yet but I did try the hamburger salad and had leftover cooked hamburger and onions which has turned into a new way of life, having cooked ground beef on hand has made lunches so simple- tacos, marinara on sliced zucchini, etc. Thanks so much, continued changes to the site are also still good, I like that I can read your whole post on the first pg now.

  6. says

    These look amazing. I love that they have no oil. Bananas are so good for baking without oil. I must try these soon. I’m loving your website and have subscribed to your RSS feed.

      • Shan says

        Thanks for the quick response. If using entirely all purpose flour, is the baking powder no longer needed? Sorry for all the questions lol

        • Andie says

          No problem! Always feel free to ask questions!
          No, you still need the baking powder, and in the same amount called for. This is because you’re just swapping in plain, all-purpose white flour, and not self-rising flour. There are no leaveners in any of the flours, so you’d still need something to help the pancakes rise. To be super clear, just swap out the wheat flour for white and leave all remaining ingredients and directions intact.

          Andie

  7. says

    We always do pancakes once a week fro b-fast. With my husband being Gluten Free, our recipe is slightly different, but we have been adding bananas to the batter for at least 3 years now – makes all the difference.

    Because I choose to limit my sugar intake, with the bananas and berries, you don’t even need Maple Syrup!

    PS. I’m new to your blog and so I wanted to say that your pictures are wonderful!!!

  8. Fiona Jesse Giffords says

    Banana and strawberry pancakes! Look delicious. I simply can’t wait to make this one. Is strawberry can be replaceable by some other berries or fruits?

  9. Kat says

    OMG those pictures are really to die for. Great way of getting children to have a healthy breakfast too!

  10. Jen says

    My super picky kids went ape over these! They froze and reheated pretty well too, so we got some before-school breakfasts out of the recipe too which is finetastic (as my 4 year old says)!

  11. Alison says

    JUST made these and they are so fluffy and amazing!! The best whole wheat pancakes I’ve made yet! Thanks for the recipe! (I topped mine with greek yogurt and sunflower seed butter and a little maple syrup–yum!!)

  12. Eva says

    Is the 1/4 of the nutritional facts one pancake? Sorry I’m confused haha. Also, are all your recipe’s diet friendly?

  13. Jessica says

    Hi, these pancakes are AWESOME! I made this recipe gluten free, and they are by far the best pancakes I have eaten! To make this gluten free, I subbed King Arthur Multi-purpose gf flour, nixed the sugar, and added more vanilla. Delicious. These will be the only pancakes I make for now on. Thank You for a great recipe.

  14. Carol Hansen says

    Good Morning Andie!

    Well last night I was all geared up to make your Coconut Curry Chicken when I got a call from a friend who needed to get together to talk…all was not lost as we belly laughed over oysters on the half shell, calamari and cabernet with a fabulous band in the background…I was glad I said yes. Nothing will stop my magical indian feast tonight..can’t wait. I may light candles and watch Slumdog Millionaire and The Hundred-Foot Journey;) Now about breakfast..ever since I saw this picture of these pancakes, I have been dreaming about them wondering if I they could truly be mine…well this morning they were and we will be together forever! I even made a stack for my varsity football player before he left for practice..they disappeared like a magic trick and left smile on his face and thank you kiss on my cheek! I savored every bite and poured the syrup slowly and and from above just to watch it puddle and fall down the sides of my beautiful cakes…oh I’m dreaming of them again..Thank you Andie, you are making weight loss so much fun for me..it’s still hard..I had to much wine and chocolate cake last night,oh oops, I forgot to mention the cake earlier, but thanks to you, I stopped my bad self talk this morning and decided to journal about why I over ate and drank so that I can hopefully avoid that the next time. Thanks again! XOXOX

    • says

      Carol, I am so grateful to you! Thank YOU! You’re changing your food relationship by enjoying what you eat in moderation, and that’s truly the way. Sending love xoxox

      Andie

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *