Banana Pancakes
By Wafa — 100+ tested recipes
Banana pancakes are a soft and fluffy alternative to traditional pancakes, naturally sweet and perfect for a gourmet brunch.
Ingredients
- 2 ripe bananas
- 200 g flour
- 2 cac baking powder
- 2 cas sugar
- 250 ml milk
- 1 cac vanilla extract
- 1 pincée salt
- coconut oil (for cooking)
Instructions
- 1Mash one or two bananas with a fork in a bowl until you get a smooth puree.
- 2In a large bowl, mix the flour, baking powder, salt, sugar, and cinnamon.
- 3In another bowl, mix the banana puree, milk, vanilla extract, and melted coconut oil.
- 4Pour the liquid mixture over the dry mixture and stir until the batter is smooth. (Do not overmix the batter to keep it light.)
- 5Heat a pan over medium heat with a little coconut oil. Pour a ladle of batter, place a few banana slices on top, and flip as soon as bubbles appear. Cook the other side until golden brown.
Tips
Substitutions
- milk → plant-based milk (almond, soy) — For a vegan version.
Nutrition
Frequently asked questions
Can I use bananas that are not completely ripe for this recipe?
It is best to use very ripe bananas for this recipe, as they are sweeter and easier to mash. If your bananas are less ripe, the flavor will be less pronounced.
Can I use butter instead of coconut oil?
Of course! Coconut oil provides a unique caramelized taste, but you can opt for another oil or butter depending on your preferences.
How do I know when it is time to flip the pancakes in the pan?
Flip them when small bubbles form on the surface and the edges look cooked, after about 2-3 minutes.
Can other ingredients be added to vary the flavors?
Absolutely! Incorporate chocolate chips, nuts, fresh fruit, or cinnamon to vary the enjoyment.
How to store banana pancakes and can I freeze them?
They keep for 2-3 days in the refrigerator in an airtight container. You can also freeze them individually on a tray before putting them in a freezer bag.
Reviews
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