Banana Pancake Recipe
Looking for a sweet, alcoholic and nutritious breakfast option? This banana pancake recipe is the right way to start its morning with a smile. Ripe bananas not only add natural sweetness and taste, but also make the pancakes moist and gentle. Whether you are killing a quick workday breakfast or leisurely, these pancakes come together with a pantry staple.
Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 2 tbsp melted butter or oil (plus more for greasing the pan)
Instructions
- In a large bowl, mash the banana until most smooth.
- Eggs, milk, vanilla, and whisk in melted butter
- In another bowl, add flour, sugar (if using), baking powder, baking soda and salt.
- Gently add the dry material to the wet mixture, stirring until it is joint. Let the batsman rest for 5 minutes.
- Heat a lightly increased nonstick pan on medium heat.
- For each pancake, put 1/4 cup batsman on the pan.
- Cook for 2-3 minutes or until bubbles are formed on the surface. Flip and cook until golden brown for another 1-2 minutes.
- Serve hot syrup, fresh fruit, or a doll of yogurt with your favorite topping.