What do you do when you can’t decide between banana bread or pancakes for brunch? Combine them of course. If you love banana bread like I do, in fact I make a loaf once a week, then these pancakes will totally be up your alley.
Banana Bread Pancakes
All the delicious flavours of banana bread in a pancake
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Ingredients
- 2 Very ripe Bananas Mashed
- 1 Cup Milk *
- 1 Egg
- 2 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- 1 tsp Vanilla Extract
- ¼ Cup Brown Sugar
- 2 Cups All-Purpose Flour *
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Salt
Instructions
- In a large bowl, Mash your banana, then whisk in the milk, egg, oil and vanilla. Add the sugar and stir until just combined
- Sift in the flour, baking powder, cinnamon, nutmeg and salt and mix until well combined
- Let the batter rest, covered, for around 5 – 10 minutes while you prepare your pan, toppings etc.
- Heat a non-stick pan, pancake pan or griddle pan to medium heat and spray with a little non-stick cooking spray
- Pour around ¼ cup amounts of the batter into the pan. Cook these in batches as not to crowd the pan. Cook until the edges are set and bubbles have formed on the top, around 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done
- To serve, stack pancakes on plates and top with whatever topping you wish (suggestions in the recipe notes below)**
Notes
*Feel free to substitute the flour for a gluten free flour if you wish. This applies to the milk as well, you may substitute with a non-dairy milk.
** I like to top my pancakes with sliced banana, roasted pecans and a drizzle of maple syrup.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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