Make Banana and Date Pancakes with natural sweetness from ripe bananas and soft dates. A fluffy, healthy breakfast perfect for any occasion!

Scale

Pancake Batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 ripe banana, mashed
- ½ cup pitted dates, finely chopped
- 1 egg
- ¾ cup milk (or plant-based milk)
- 1 tsp vanilla extract
- 1 tbsp melted butter or coconut oil
Toppings (Optional):
- Sliced bananas
- Chopped dates
- Honey or maple syrup
- Chopped nuts (almonds, walnuts)

1. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

2. In another bowl, mash the banana and mix in chopped dates, egg, milk, vanilla, and melted butter.

3. Gradually add wet ingredients to dry ingredients, stirring until just combined.

4. Heat a skillet over medium heat and grease with butter or oil.

5. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form, then flip and cook until golden brown.

6. Serve warm with toppings like bananas, dates, honey, or nuts.

– Use overripe bananas for extra sweetness.

– Don’t overmix the batter to keep pancakes fluffy.

– Store leftovers in the fridge for up to 3 days or freeze for longer storage.