CHEF GRPA's Note:
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
My Private Note
Units: US | Metric
- 11. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- 22. Stir flour mixture into banana mixture; batter will be slightly lumpy.
- 33. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
- 4My Note: Just a tip for fuss free banana mashing -- stick them in a zip-lock bag, zip and squeeze! When you're done cut a corner off and you have a pour spout! I do the same for marinades and everything else of the sort! So much cleaner! And less dishes to boot!
- 5Some advice and added 1/2t. of vanilla extract. I also used 2T of applesauce instead of the vegetable oil to make it a little healthier. Delicious!
- 6I have found that by measuring the dry ingredients and then putting them through a shifter makes for fluffy pancakes. I also substitute melted butter for the oil, I mix the liquid ingredients including the egg and then add the liquid mixture to the dry and stir to mixed, add two whole banannas and using a potato masher, mush them well. I use 1/4 cup measure per pancake. For thinner add a bit more milk.
- 7For me. but 1 thing to note is really to cook this on a LOW temperature so that the insides of the pancakes gets cooked. it's also less mushy and easier to turn. i learnt this the hard way. the first time i did this i turned the stove on HIGH and the bottom browned really fast. i was struggling to turn it over but the whole thing basically fell apart cos it was still very soft and mushy inside. the bottom ended up black and i had to throw it out and start from a lower temperature other than that.
- 8And for the peanut butter lover I added to a sauce pan 1 cup of each water, sugar & peanut butter best with smooth peanut butter. And brought this to a boil and cooled I used this as the syrup for the pancakes. So I saved a few calories on the pancakes but added a few on the peanut butter syrup. It was well worth it.
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Nutritional Facts for Banana Pancakes
Serving Size: 1 (117 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 197.7
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.8 g
- Cholesterol 36.6 mg
- Sodium 250.5 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 1.5 g
- Sugars 6.9 g
- Protein 4.9 g