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Fluffy Pancakes Without Sugar – Breakfast Hack

Make Fluffy Pancakes Without Sugar – Breakfast Hack with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup mashed ripe bananas about 2 medium bananas
  • 1 cup buttermilk or almond milk with 1 tbsp lemon juice
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • ½ cup fresh berries optional
  • 2 tbsp chopped nuts optional

Method
 

  1. In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, mash the ripe bananas until smooth. Add the buttermilk, melted coconut oil, and vanilla extract, mixing until fully incorporated.
  3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are okay.
  4. If desired, fold in fresh berries and chopped nuts for added texture and flavor.
  5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray if necessary.
  6. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  8. Transfer cooked pancakes to a plate and keep warm while you repeat with the remaining batter.