Banana Pancakes
Soft pancakes with mashed ripe banana in the batter, no sugar needed.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Ingredients
- 6
- Effort
- Easy
Ingredients
- 2 Ripe bananas, mashed
- 2 Eggs
- 100 ml (6⅔ tbsp) Milk
- 150 g (5¼ oz) Plain flour
- 2 tsp Baking powder
- 1 tbsp Butter, for the pan
You’ll need: Non-stick frying pan, Mixing bowl
Method
Mash the bananas in a large bowl until mostly smooth. Whisk in the eggs and milk.
Add the flour and baking powder and stir until just combined. The batter will be thick.
Heat a non-stick frying pan over medium-low heat and rub with a little butter. Spoon in about 3 tbsp of batter per pancake and spread slightly.
Cook for 2–3 minutes until bubbles appear and the edges are set, then flip and cook 2 minutes until golden and cooked through. Repeat with the remaining batter, adding butter as needed. Makes about 8.
Storage
Keep cooked pancakes in the fridge up to 2 days, or freeze up to 1 month with baking paper between them. Reheat in a toaster or microwave until hot all the way through.
