Making Banana Pancakes

Just like Jack Johnson.

So my Mondays involve a lot of free time. I have a class from 8-8:50 then a break until 2:30. I resolved when school first started that I would, under no circumstances crawl back into bed at 9am when I got home, so I’ve started making breakfast because when I can’t sleep, I make.

I make omelettes, french toast, smoothies, oatmeal.

So today? Banana Pancakes.

Gluten free, I might add!

I’m learning to improve my food photography skills, I’m still using my iphone which makes me feel not-so-fancy but I’ll live.

Also, real talk: I totally burned the batch in the pan trying to get ‘a perfect shot’. Yep.

Back to the pancakes, these are awesome and they don’t taste gluten free. This is one of the few foods that I’ve never thought tasted gluten free, no matter what brand of gluten free mix you use which is such a relief!! I don’t feel like I’m missing out on the real thing.

I also LOVE fruit and pancakes, not a compote on top, not bananas on the side and a bowl of strawberries. I need the fruit in the pancake please. It needs to be warm, it needs to be juicy and if the berries don’t ooze, get out of here.

I was originally going to make blueberry pancakes but I used all of my blueberries in a crisp I made last night, oops. No regrets, it was delicious.

This batch makes more than the bag of mix said, FYI. I made silver dollar sized pancakes and got 12+ (excluding the casualties due to picture-taking). I ate 3 (or four…)and froze the leftovers. They are delicious with butter and maple syrup. REAL maple syrup. Are you still buying the sticky in-a-bottle-shaped-like-an-aunt kind? If so, I urge you to splurge and get the real stuff. Worth it.

Now, turn on your Spotify, listen to the whole Jack Johnson song so you remember more of the lyrics than just the phrase “Makin’ Banana Pancakes”, pretend it’s not Monday and read while you eat, (at least that’s what I did and it worked for me!)


Banana Brown Sugar Pancakes
Author: Kailey
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from the Pamela’s Pancake Mix box
  • 1 C Pamela’s Gluten free Pancake Mix
  • 1 Egg (or flaxseed egg substitute for a vegan version)
  • ¾ Cup of Water
  • 1 Banana, mashed
  • 1 Tbs Butter, melted
  • 1 Tbs Brown Sugar
  • 2 Tsp Cinnamon
  1. In a small bowl combine banana, butter, brown sugar and cinnamon.
  2. In a large bowl combine pancake mix, egg and water and stir.
  3. Add banana mixture and stir.
  4. Heat nonstick pan to 350 degrees (or until you can sprinkle water on it and the drops ‘dance’).
  5. Use a ¼ cup measuring cup to scoop batter into pan for silver dollar sized pancakes, use a bigger scoop for bigger pancakes.
  6. Cook until both sides are golden brown