Banana pancakes
American
Banana pancakes
One ripe banana mashed into the batter. Breakfast for two, no special tin.
Before you cook
A pancake made with mashed banana is an American breakfast shortcut: the fruit sweetens the batter so you need less sugar, and it keeps the crumb soft. They are cooked in butter, one side until bubbles hold, then the other.
- Serves
- 2
- Time
- 20 min
- Level
- Easy
- Energy
- 290kcal
- Vegetarian
- Quick
Contains gluten, egg and dairy.
Equipment
- Mixing bowl
- Frying pan
- Fork
- Spatula
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1213 kJ
- 290 kcal
- Protein
- 8 g
- Fat
- 8 g
- Carbohydrate
- 46 g
- Sugars
- 16 g
- Fibre
- 2 g
- Salt
- 0.4 g
- Sodium
- 160 mg
This batch, 2 servings, is about 2427 kJ (580 kcal), with 32 g sugars and 0.8 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Mash the banana in a bowl until mostly smooth. Whisk in the egg, then the milk.
- 02
Add the flour, baking powder, and salt. Stir until just combined. A few lumps are fine.
- 03
Heat a non-stick pan over medium heat and melt a little butter. Drop in small ladles of batter.
- 04
Cook for about 2 minutes, until bubbles sit on the surface, then turn and cook for 1 minute more.
- 05
Serve warm, with a little honey or syrup if you want it.
Times are a guide. If it needs another minute, give it another minute.
To serve
Hot, from the pan. A little of whatever fruit you have is enough.
Keeping it
Eat them hot. If any remain, keep them in the fridge for a day and reheat in a dry pan.
Leftovers
- Pancake pocket
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Banana pancakes
Serves 2 · 20 min
Ingredients
- 1 ripe banana
- 1 egg
- 80 g plain flour
- 80 ml milk
- ½ tsp baking powder
- fine salt, a pinch
- 10 g butter, for the pan
- honey or maple syrup, to serve
Method
- Mash the banana in a bowl until mostly smooth. Whisk in the egg, then the milk.
- Add the flour, baking powder, and salt. Stir until just combined. A few lumps are fine.
- Heat a non-stick pan over medium heat and melt a little butter. Drop in small ladles of batter.
- Cook for about 2 minutes, until bubbles sit on the surface, then turn and cook for 1 minute more.
- Serve warm, with a little honey or syrup if you want it.
To serve
Hot, from the pan. A little of whatever fruit you have is enough.
Keeping it
Eat them hot. If any remain, keep them in the fridge for a day and reheat in a dry pan.