Dairy Free Banana Honey Pancakes
Make Naturally Sweet and Fluffy Dairy-Free Pancakes the Kids Will Love!
Print Recipe
Equipment
- Blender or food processor to puree the bananas with non-dairy milk into a smooth base.
- Mixing bowls one for dry ingredients, one for wet.
- Whisk and spatula for gentle mixing and scraping down the sides.
- Non-stick skillet or griddle to cook the pancakes evenly without sticking.
- Measuring cups and spoons for accurate ingredient portions.
- Ladle or scoop makes it easy to pour consistent pancake sizes.
Ingredients
- 1 to 2 ripe bananas
- 1 & 1/2 cups all purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp salt or to taste
- 4 tbsp honey to drizzle on top adjust as per your liking
- 1 & 1/4 cups non-dairy milk i find oat milk works best
- 3 tbsp dairy-free butter substitute melted
- 1 large egg
Instructions
Make The Pancake Batter
- Blend ripe mashed bananas with non-dairy milk until smooth.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Pour banana-milk mixture into the dry bowl. Stir in melted dairy free butter, honey, and egg. Mix gently until combined, some lumps are okay!
Cook The Pancakes
- Heat a non-stick skillet or griddle over medium heat with a little dairy free butter or oil.Pour in batter for the size pancakes you want.Cook until bubbles form and edges look set, then flip and cook 1–2 minutes more.
- Serve warm, drizzled with more honey or topped with fresh fruit.
Notes
Storage Tips
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Lay flat to freeze, then transfer to a freezer bag. Keeps 1 month. Reheat in toaster, oven, or microwave.
Servings: 10 pancakes
Cost: $2.50