Easy banana pancakes
- Esther Clark
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Makes 12 pancakes
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 3.6 out of 5.174 ratingsRate
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Turn overripe, blackened bananas into sweet and fluffy American-style banana pancakes. Serve with syrup and toasted pecan nuts as a delicious brunch treat
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
350g self-raising flour
-
1 tsp baking powder
-
2 very ripe bananas
-
2 medium eggs
-
1 tsp vanilla extract
-
250ml whole milk
-
butter
for frying
To serve
-
2 just ripe bananas
sliced
-
maple syrup
(optional)
-
pecan halves
toasted and roughly chopped (optional)
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Nutrition: per serving (3 pancakes)
- kcal484
- fat7g
- saturates3g
- carbs87g
- sugars19g
- fibre5g
- protein15g
- salt1.21g
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Method
-
step 1
Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
-
step 2
Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
-
step 3
Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.
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A star rating of 3.6 out of 5.174 ratings
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