I have found that these pancakes are light, fluffy and the combination of banana and cinnamon works incredibly well.Print
These easy banana pancakes are perfect. If you are in a hurry, then these are ideal as they don’t take very long to make.
I have found that these pancakes are light, fluffy and the combination of banana and cinnamon works incredibly well.
- 120g Plain Flour
- 15g Sugar
- Two tsp Baking Powder
- 1 Large Banana
- 2 Large Eggs
- 6 tbsp Milk
- 2 tsp Cinnamon
- Vegetable Oil For Cooking
- In a bowl whisk together the flour, sugar, baking powder and cinnamon and set aside.
- In another bowl slice the banana and then with a fork or potato masher, mash the banana until puree. (A ripe banana will be easier to mash)
- Add the eggs and milk to the banana and stir until combined.
- Pour bowl with the flour etc into the banana mixture and give a good stir until thoroughly combined.
- Heat up a saucepan/frying pan on a medium heat and add a small amount of vegetable oil.
- Once the oil is hot, pour one ladle worth of the batter into the centre of the frying pan.
- Cook on one side until it begins to bubble and then flip and cook on the other side
- Continue to cook for a few minutes until fully cooked.
- Category: Breakfast
- Cuisine: American
- Serving Size: 1 Pancake
- Calories: 103
- Sugar: 4.6g
- Sodium: 25mg
- Fat: 1.7g
- Saturated Fat: 0.6g
- Carbohydrates: 18.9g
- Fiber: 1.2g
- Protein: 3.7g
- Cholesterol: 47mg
NOTES: Calories will vary depending on what toppings are added to the pancakes.
How To Make Banana Pancakes
Banana Pancakes are the perfect breakfast, as they are not only quick and easy to make but also taste incredible. One of the reasons I like to do pancakes is because they require so few ingredients and most of these ingredients you will find in your cupboard.
The first thing you need to do is whisk together the flour, sugar, baking powder and the cinnamon. You could reduce the sugar content if you want to reduce the sweetness, but they are not overly sweet in the first place. The cinnamon is enough to add a subtle flavour pairing with the banana but doesn’t overpower it.
In a bowl slice a large banana and then with a fork you want to press down onto the banana to mush it up. This will be easier if the banana is a little ripened, also don’t be worried about using brushed bananas. If you find it too hard to do with a fork, then you might find it easier to mash it with a potato masher.
Once you have mashed it up into a thick puree, add the eggs and milk. Give everything a good stir so that the eggs fully combine into the banana and this will start to look like batter. Stir in the dry ingredients (flour, sugar, etc.), and this will make the batter a little thicker in consistency.
Heat up a saucepan/frying pan on medium heat and add a little bit of oil or use a low-fat cooking spray.
Now I like my banana pancakes to be a little thicker, so this mixture will make 6-8 pancakes. These are not like the typical pancakes that you have on pancake day; they are more like the American style pancakes that are smaller but thicker.
Once the pan is hot, add a ladle of the batter in the centre and leave to cook. It will take a couple of minutes to cook; you will know when to flip it over as there will be bubbles appearing on the top. It will also be easier to get your spatula under the pancake once that side has cooked, flip it over and allow it to cook for a couple more minutes or until cooked.
Rinse and repeat until you have cooked all banana pancakes.
How To Serve Banana Pancakes
The great thing about pancakes is that you can serve them however you want. With these Banana pancakes, I find that adding some additional sliced bananas works well. I also served with blueberries as I find these compliment the banana flavour.
If you wanted a little more cinnamon flavour to come through, you could sprinkle them with some cinnamon. I also find a bit of cocoa powder to tastes excellent, but you might want to use this sparingly so that it doesn’t overpower it.
I also topped these banana pancakes with honey, which I think worked well for some extra sweetness. You could swap this out with maple syrup or even fat-free yogurt if you wanted something a little lower in calories.
Hi, my name is Martyn and I consider myself an Amateur Chef. I love everything about food and this was the main reason I started this blog, to showcase that passion. I started this blog in 2014 with an aim to showcase tasty recipes, restuarant reviews and useful cooking tips and tricks.
Even though I do consider myself an Amateur, I have continued to develop my skills in the kitchen. I am self taught but I do also take part in a number of cooking courses to help learn something new.
Live To Eat, Don’t Eat To Live