These amazing, healthy, easy-to-make pancakes were tweaked to perfection after about a week of making them daily… for dinner… because sometimes, week long pancakes-for-dinner-kicks just happen. And when they do, you just have to go with it.

Thank goodness I hopped on this nightly breakfast train, because by the end of the week I can hands-down say that I perfected this simple little recipe that I am now super excited to share!

It all started off with a little trip to one of the local Asian markets, where I always make sure to pick up at least one random fruit or veggie that I wouldn’t necessarily find in a typical grocery store.

Enter: These little guys…

When I got them from the store, they weren’t as yellow as the photo above (with some black spots and edges). As one who is well versed on the ideal ripeness of regular bananas, they seemed ready to enjoy! But, as I soon found out, these bananas were nothing like regular bananas (except appearing like a mini-version). They were not even close to ripe and actually closer to tasting like a starchy, rough, unpalatable banana fraud.

I then did some research and realized that these particular bananas are ripe when the peel is about black – similar to plantains. So, a week or so later, I tried another one. And I finally understood what others had said about these lil’ nanaz tasting like an apple and banana had a baby with a hint of strawberry. That is pretty much exactly what they taste like – and it’s amazing.

So, lessons to learn here:

• Baby-looking bananas need to be black (or nearly black) to be the most palatable.
• They are also “starchier” with more bite than regular bananas, even at their ripest.
• They taste like an apple and banana had a baby, and that baby only eats strawberries.
• Most importantly, they’re dang tasty and add the perfect non-mushy-yet-banana-licious texture and flavor to the world of banana pancakes.

Back story over, onto what matters: the recipe!

The BEST and Easiest Banana Pancake Recipe

(using Manzano or “Apple” Bananas)

Ingredients:

4 manzano bananas (ripe and black), mashed – about 150g *You can use 2 regular bananas equaling the same amount, but this may result in less dense/mushier pancakes
1 egg (or flax substitute using a 1:3 Tbsp. ratio of ground flaxseeds to water) *if using regular bananas and flax substitute, do not add water and use 1 Tbsp. ground flaxseeds only
1/2 Tbsp. coconut oil
Scant 1 tsp vanilla extract
3 Tbsp. quinoa flour
1/2 scoop Rawfusion Protein Powder in Vanilla (or your favorite plant-based protein powder; using whey will change pancake consistency)
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp (small splash) apple cider vinegar
Good pinch of salt
1/4 tsp ground cinnamon

Directions:

1. Mix mashed bananas, egg/flax egg, vanilla extract, coconut oil, and cinnamon together.
2. Add dry ingredients and apple cider vinegar, and whisk or mix until all incorporated.
3. Grease skillet lightly at medium/slightly before medium heat (level 5 or 250 degrees).
4. Spoon 1/4 cup or so of batter into pan and spread out eventually.
5. Let cook 2-3 minutes until edges look dry and top just begins bubbling, flip and cook another 2 minutes.
6. Stack up and enjoy! (Makes four 5-inch pancakes, or one serving)

These can also be frozen after cooled, and reheated in a toaster oven! Practical AND tasty!