Banana Pancake

Serves 1

20 mins

495 Kcal

Banana pancakes are one of the most delicious versions of pancakes that anyone can think of: the ripe sweetness of bananas combined with a soft and fluffy texture. Banana pancakes are pretty good for a yummy breakfast or as a sinful sweet indulgence. Being tasty and very easy to prepare, it is no wonder why families fall in love with them. The straightforward ingredients for this banana pancake recipe begin with mushy bananas, flour, eggs, milk, and a pinch of baking powder. The overripe bananas lend a natural sweetness and moisture to the batter. Mash up those bananas in a bowl and mix in your eggs and milk until well combined. Then, you can gradually add in the flour and baking powder, stirring until your batter is smooth and lump-free. Once ready, scramble a non-stick skillet and drop a small amount of the batter into the pan. As soon as the top layer is covered by thick bubbles turn the pancake to get both sides golden brown. The result is a stack of light, fluffy, moist banana pancakes bursting with flavour. Add in some chocolate chips, chopped walnuts, or fresh blueberries for a twist in this recipe of banana pancakes. Serve them warm, topped with maple syrup or fresh fruit, for the perfect breakfast. Prepared for an occasion or just for a quick treat on a busy weekday, banana pancakes always put a smile on everyone's face!

Ingredients required for Banana Pancake

1 ripe banana
2 egg yolks
¾ cup rolled oats
Salt

Cooking steps for Banana Pancake

1
Banana pancakes are such a delight to eat and so deliciously healthy.
2
They bring together the pure natural sweetness of a ripe banana with the heft of oats in one wholesome breakfast option.
3
Begin by selecting one perfectly spotted ripened banana, whose spots will tell you that it is at its best and sweetest.
4
Peel that banana and put it into the mixing bowl for starters.
5
Mash the banana using a fork until it reaches a smooth consistency, leaving no large lumps behind to help you give your pancakes a uniform texture.
6
Then crack open two large eggs and mix them in well with the mashed banana to create a well-mixed binding component that adds protein to your pancakes.
7
In another bowl, mix the ¾ cup of rolled oats, old-fashioned, and salt with the one teaspoon of baking powder.
8
The oats themselves are a nutritious base for the pancakes.
9
They add fibre to the recipe, so they're filling as well.
10
Baking powder activates air in this recipe, making the batter light and fluffy. Salt will round out the flavours of everything else. Mix the dry ingredients, then slowly add them to the banana and egg mixture, stirring gently until just combined.
11
Do not overmix; it is okay to have a few small lumps in this batter since they will contribute to the texture of the pancakes.
12
Allow the batter to sit for about 5 to 10 minutes.
13
Then, the resting time allows some moisture for the oats, which makes the batter thicker and holds more when baked.
14
Meanwhile, one can heat a non-stick skillet or griddle over medium heat, lightly greasing it with a bit of oil or cooking spray in order not to let the end product stick.
15
Place a generous amount of batter in the skillet, about ¼ measuring cup for each pancake.
16
Cook for 2-3 minutes on the first side until you see small bubbles breaking across the surface and the edges look set.
17
This is the visual cue that tells you your pancakes are done on that side.
18
Flip the pancakes gently with a spatula and cook for another 1-2 minutes from the other side until they turn golden brown.
19
Repeat the same with the remaining batter by adjusting the heat so the pancakes do not burn or darken unevenly.
20
As you cook, it will be hard not to resist eating the sweet bananas fresh from the skillet.
21
Stack them all high on a plate once the pancakes are done and serve warm.
22
Add maple syrup, yoghurt, or fresh fruits like berries or banana slices on top of banana pancakes for additional flavour and nutrition.
23
For a little flourish, you can leave a pinch of cinnamon or chopped nuts on top - really, walnuts or pecans are just wonderful.
24
The recipe of Banana pancakes is delicious and, at the same time, pretty easy since few ingredients are needed and less preparation time is required, so they're as perfect for busy mornings as they are for lazy weekends.
25
They are sweetened naturally by the bananas, so they are much healthier than the pancakes one uses at home, and they also form a well-fed meal that keeps you energised the whole day.
26
Whatever manner in which you decide to serve them, be it as a family breakfast or just a quick snack, banana pancakes will satisfy all of your guests and show that healthy eating can be fun.
27
Savour every fluffy and flavourful bite of these delicious banana pancakes with all the comfort and satisfaction that they are a healthy and delicious way to begin the day.

Shop Ingredients

Ripe Banana (1)

Salt

114

105

110

130

Rolled Oats (¾ cup)

135

245

316

299

392

615

434

452

192

195

Egg Yolks (2)

260

FAQs

Can you make banana pancakes without using eggs?

Yes! You can make banana pancakes without eggs by using egg replacers. Egg replacers used are mashed banana, unsweetened applesauce, or flaxseed meal mixed with water. For each egg, you can use 1/4 cup of mashed banana or 1/4 cup of applesauce. Flaxseed meal can also be used as a binder: simply mix one tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. The above binders will provide you with a fluffy texture without the use of eggs.

How to store leftover banana pancakes?

Banana pancakes can be stored very well for future pleasure. Let them cool completely before you stack them with parchment paper in between to prevent sticking. Then, you put the stack in an airtight container and put it in the refrigerator for up to 3 days. If you want to store them for a longer period, you can freeze them; you need to layer parchment paper between each pancake and seal them in a freezer-safe bag. She can reheat these easily in the toaster or microwave for a super quick breakfast treat when she's ready to eat.

Can I make these banana pancakes gluten-free?

Yes! You can make delicious gluten-free banana pancakes by substituting all-purpose flour with gluten-free options such as almond flour, coconut flour, or a gluten-free all-purpose flour mix. Depending on the flour used, you might have to adjust the liquid content since gluten-free flours absorb moisture differently than wheat flour, so you may enjoy silky, fluffy banana pancakes that accommodate gluten sensitivities without loss of flavour.