Banana Pancakes
Easy healthy banana pancakes filled with sweet bananas. These banana egg pancake are full of nutrition and the recipe is great for breakfast every morning!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1 cup milk (or water)
- 1/4 cup sugar
- 3 tablespoons butter (room temperature)
- 6 bananas ((6 oz./170 g) each, peeled and sliced)
- unsalted butter (for greasing)
- berries of your choice (for topping)
- maple syrup
Instructions
- 1
Sift the all-purpose flour into a bowl and add the eggs, milk (or water), and sugar. Whisk to combine until smooth. Set aside.
- 2
Heat butter in a pan, then add the bananas. Cook over medium heat until the bananas start to soften and brown, about 1 minute. Be careful not to overcook the bananas. Remove from the pan and set aside.
- 3
Grease a 12-inch (30 cm) nonstick frying pan with a little butter over medium heat. Pour 1/6 of the batter into the pan and swirl it to coat the entire surface.
- 4
Cook until the bottom is golden, about 1 minute. Loosen the edges and flip the pancake over. Cook the other side for another minute, or until golden.
- 5
Transfer each pancake to a serving platter. Fill the bottom half of the pancake with one portion of the banana filling, then fold the pancake over to close it.
- 6
Top the banana pancakes with some berries, then drizzle maple syrup over them before serving.