Name: Fluffy Strawberry Banana Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour (can sub a 1:1 gluten free flour blend); 2 tbsp coconut sugar; 2 tsp baking powder; ¼ tsp baking soda; ½ tsp salt; ½ tsp cinnamon; ½ cup mashed ripe banana; ¾ cup milk; ¼ cup plain Greek yogurt; 1 tbsp lemon juice (creates buttermilk reaction); 1 large egg; 2 tbsp maple syrup; 1 tsp vanilla; 2 tbsp melted butter or coconut oil; ½ cup diced strawberries (patted VERY dry); 2 cups chopped fresh strawberries; ¾ cup water; 3 tbsp maple syrup; 1 tsp vanilla; Pinch salt

Description

Delicious and fluffy pancakes made with ripe bananas and fresh strawberries, topped with homemade strawberry syrup.

Ingredients

Scale

1¾ cups all-purpose flour (can sub a 1:1 gluten free flour blend)
2 tbsp coconut sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cinnamon
½ cup mashed ripe banana
¾ cup milk
¼ cup plain Greek yogurt
1 tbsp lemon juice (creates buttermilk reaction)
1 large egg
2 tbsp maple syrup
1 tsp vanilla
2 tbsp melted butter or coconut oil
½ cup diced strawberries (patted VERY dry)
2 cups chopped fresh strawberries
¾ cup water
3 tbsp maple syrup
1 tsp vanilla
Pinch salt

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Instructions

Make the buttermilk: In a large mixing bowl, combine the milk and lemon juice. Stir gently and let it sit for about 3 minutes.
To the buttermilk mixture, add the mashed banana, Greek yogurt, egg, maple syrup, vanilla extract, and melted butter (or coconut oil). Whisk until smooth and well combined.
In a separate bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon so everything is evenly distributed.
Pour the dry ingredients into the wet ingredients and gently fold together with a spatula until just combined. Do not overmix — the batter should be thick, slightly lumpy, and resemble scoopable cake batter.
Let the batter rest for 10 minutes. This allows the flour to fully hydrate and helps create extra thick, fluffy pancakes when cooking.
Fold in the diced strawberries right before cooking, mixing gently to avoid breaking them down or adding excess moisture.
Heat a nonstick skillet or griddle over medium heat and lightly grease if needed.
Scoop ~1/4 cup of pancake batter onto the pan and cook until bubbles form on the surface and the edges begin to set. Flip, then reduce heat to medium-low and cook until the pancakes are golden and cooked through.
Do not press down on the pancakes — this keeps them tall and fluffy.
Serve warm with homemade strawberry syrup and your favorite toppings like whipped cream, fresh strawberries, mint leaves, or spoonfuls of strawberry pulp for extra flavor and color.
Add the chopped strawberries, water, and maple syrup to a small saucepan and stir to combine.
Place the saucepan over medium-low heat and let the mixture simmer for 10–15 minutes, gently pressing the strawberries with a spoon as they soften to help release their juices.
Remove from the heat and stir in the vanilla extract for extra flavor.
Strain the syrup through a fine mesh sieve into a bowl or jar, pressing lightly to extract the liquid. Save the softened strawberries to spoon over the pancakes if desired.

Notes

For best results, use fresh ripe bananas and strawberries.
Letting the batter rest is key to fluffy pancakes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 350
Sugar: 15g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 7g
Cholesterol: 60mg