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Banana pancakes

So fluffy, comforting and perfect if you have some very ripe bananas at home that you need to get rid of. I can't get enough of them, that's why I tend to make them on Sundays. Strangely enough the idea for this recipe came while I was making banana bread. While I was stirring the batter, I thought: "Isn't this so similar to a pancake recipe?" And well here you got an amazing pancake recipe instead of a cake.

Ingredients: (2-3 Servings)

  • 180g flour

  • 1 tbsp vanilla sugar

  • 1 small pack or 2 tsp backing powder

  • pinch of cinnamon

  • pinch of nutmeg

  • pinch of salt

  • 2 medium to ripe bananas

  • 2 eggs

  • 250 ml of almond milk or normal milk

  • 50 ml rapeseed or sunflower oil

Let's start cooking:

  • With a fork smash the bananas until you have a very creamy texture with a few clumps

  • Add in the eggs and whisk the batter until everything is incorporated

  • Season the batter with cinnamon, nutmeg, salt and add in 1 tbsp of vanilla sugar or essence

  • Pour in the milk and the oil together into the batter and whisk again

  • Now you have prepared flour, baking powder and salt in a separate bowl

  • The best is to sift it first so that you don't get any flour clumps in your batter

  • Slowly add in the flour into your wet batter and stir it in (no whisking)

  • We want to keep it from losing its airiness

  • Fry in a nonstick pan with a little neutral oil on each side for 2 minutes

  • Serve with maple syrup or a chocolate sauce for the kids



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