When I think of Banana Pancakes I think of the Jack Johnson song. You know, the one that goes “I’ll make you banana pancakes. Pretend like it’s the weekend now.” If you don’t know it, search it up and listen, if you do know it, listen to it too. Let’s start a Banana Pancakes movement. Now, when I think of regular pancakes, I think of my Dad. When I was little he was always making me pancakes for breakfast. His pancakes were thin, slightly thicker than crepes but thin none the less, and he would roll them up in maple syrup and cut them into slices for my sister and I. To us, there was nothing better than waking up to Dad’s pancakes. I can still picture him rolling the pancakes in the morning and licking the sticky syrup off his fingers. My Dad also loves his bananas, he eats one every morning for breakfast and my mom’s banana bread is one of his favourite treats. So, with a little inspiration from Mr. Jack Johnson, I decided to combine bananas and pancakes for the perfect Father’s Day breakfast.


I consider myself pretty lucky with a Dad like mine. After all, who else would wake up at 7am every Saturday morning for years and drive me an hour to skating practice? Or, coach my soccer team for 5 years? Or, make chilli with me when I’m sick? Or, email me and point out the typos in my blog posts? Or, sing along to David Bowie and Cake with me in the car? My Dad is a pretty special guy, and despite his love for red meat and sometimes terrible and cringe worthy jokes, I’m his biggest fan and he’s my biggest fan. We make a pretty good team.

Banana Pancakes (serves 6 to 7)
Recipe adapted from: Whole Foods

1 1/2 cups whole wheat  flour
1/4 cup white flour
1/4 ground flax meal
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
(1/4 cup) unsalted butter, softened
1/2 cup sugar
2 eggs
3 very ripe bananas, peeled and smashed
1 1/2 cups milk
1/3 cup low fat yogurt (I used Greek yogurt)
2 teaspoons vanilla extract
Canola oil


In a medium sized bowl, combine flours, flax meal, cinnamon, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together. Add eggs one at a team, beating well in between each egg. Then, beat in the bananas, milk, yogurt and vanilla extract.

Fold in the dry ingredients in one addition.

In a frying pan, or a griddle, heat 1/2-1 tbsp of canola oil over medium heat. Turn heat down to low and using a ladle, scoop 1 ladle full of a batter onto the hot surface. Use the bottom of the ladle to spread out the batter. Cook until bubbles form in the center of the pancake, about 2-3 minutes. Flip and cook another 2-3 minutes on the other side or until fully cooked.

Serve with extra banana slices and maple syrup.

Happy Father’s Day!


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