Banana-Ginger Pancakes Recipe

Name: Banana-Ginger Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/4 cups whole wheat pastry flour; 2 teaspoons baking powder; 11/2 teaspoons ground ginger; 1/4 teaspoon salt; 2 tablespoons agave nectar; 11/4 cups vanilla soy milk; 3 tablespoons unsweetened applesauce; 1 teaspoon vanilla extract; 1 cup mashed bananas; Vegetable oil cooking spray

Servings: persons

11/4 cups whole wheat pastry flour
2 teaspoons baking powder
11/2 teaspoons ground ginger
1/4 teaspoon salt
2 tablespoons agave nectar
11/4 cups vanilla soy milk
3 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 cup mashed bananas
Vegetable oil cooking spray

1
1. In a medium bowl, combine the flour, baking powder, ginger, and salt. In another bowl, combine the agave nectar, soy milk, applesauce, and vanilla. Add the liquid to the flour mixture. Mix until just combined (the batter will be lumpy). Add the bananas.
2
2. Heat a large skillet over medium heat, then coat with cooking spray. Pour 1/4 cup of batter onto the hot skillet. The pancake is ready to flip when tiny bubbles appear on the top and burst, and the pancake is lightly browned on the edges. Flip the pancake and cook for about 1 to 2 minutes, until the underside is lightly browned. Adjust your heat so that the pancakes cook for about 1 to 2 minutes per side.

846

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 11/4 cups whole wheat pastry flour, 2 teaspoons baking powder, 11/2 teaspoons ground ginger, 1/4 teaspoon salt, and more.

Yes, Banana-Ginger Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Ginger Pancakes

How did you like this recipe?

Frequently Asked Questions