I've never been an avid banana fan, but these yummy pancakes made me reevaluate my beliefs!
I've been seeing a lot of yummy-looking bananas lately, especially the ones sold by the roadside fruit vendors. They looked so tasty they inspired me to try making them at home. I'll admit, I'd never been an avid banana fan—mangoes are more my style—but this delicious banana pancake recipe has made me reevaluate my beliefs.
This is a one-bowl recipe, and the part of me that hates doing dishes is thankful for that!
Note about photos: I have a big family, so when I make these pancakes I triple the recipe. All the photos below show what it would look like to triple the recipe. You can make just a single recipe . . . or multiply it to feed as many people as you'd like!
|Prep time||Cook time||Ready in||Yields|
4 to 5 pancakes
- 2 ripe bananas
- 2 medium eggs
- 1/3 cup self-raising flour
- 1 tsp vanilla extract
- Wash the bananas with the peels still on to avoid having sand or other debris in your pancakes. Peel the skins and place the flesh in the bowl.
- Mash the bananas in the bowl.
- Whisk in the eggs.
- Mix well, then add the flour. Add vanilla extract. Whisk again.
- Cook in a greased skillet on low temperature. I add 1 tsp of olive oil before each pancake. You are welcome to substitute the olive oil for a healthier option like canola oil. It will still get the job done. Flip when you see bubbles on the surface.
- Serve with any topping of your choice. Bananas, blueberries, syrup . . . the possibilities are endless. I used Oreos and maple syrup. Enjoy.
- Use ripe bananas: The bananas should be ripe because the ripe ones taste better in this recipe and we are not adding sugar.
- DIY self-raising flour: Combine 1 cup of all-purpose flour with 1 1/2 tsp of baking powder.
- Cooking temperature: Make sure the heat is on low to ensure that the inside has time to cook properly and that the outside doesn't burn.
Did you like the banana pancakes?
© 2020 Yvonne