The Washington Post

Banana Pancakes

Banana Pancakes 4.000

Laura Chase de Formigny; food styling by Lisa Cherkasky for The Washington Post

Oct 9, 2020

Enjoy a healthier alternative to traditional pancakes with this fun recipe to try with kids. Get them involved in the kitchen by asking them to mash the bananas. They will love helping with breakfast and reaping delicious results.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 8 pancakes

Ingredients
  • 2 very ripe bananas
  • 1 cup (240 milliliters) whole milk
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons olive oil
  • Chopped strawberries, bananas or coconut, for serving (optional)
  • Raw, unsalted walnuts, pecans or almonds, for serving (optional)
  • Maple syrup, for serving (optional)
  • Whipped cream, for serving (optional)

Directions

Place a large, rimmed baking sheet in the oven and preheat to 200 degrees.

In a large bowl, mash the bananas until mostly smooth but with a few remaining lumps. Add the milk, egg and vanilla and whisk to combine.

In a separate bowl, whisk together the flour, cinnamon and baking powder. Add the dry ingredients to the wet and stir until a batter comes together.

In a large heavy skillet over medium heat, add the oil and heat until it starts to shimmer. Using a generous 1/4 cup scoop, ladle the batter into the skillet, making sure to allow space for the pancakes to expand. Cook until the bubbles form and don’t close, and the perimeter of the pancakes starts to brown, about 3 to 4 minutes per side. (Banana pancakes cook faster than traditional pancakes, so keep an eye on them. As the skillet warms up, the second batch of pancakes may cook faster than the first, so adjust the heat as necessary.) Transfer the cooked pancakes to the oven to keep warm. Repeat with the remaining batter.

Divide the pancakes among 4 plates and top with fruit, nuts, maple syrup and/or whipped cream, if using, and serve.

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Recipe Source

From Shanicia Boswell, founder of the Black Moms Blog.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (5)

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Nutritional Facts

Calories per serving: 254


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 2g 10%

Cholesterol: 53mg 18%

Sodium: 227mg 9%

Total Carbohydrates: 42g 14%

Dietary Fiber: 3g 12%

Sugar: 11g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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