Okay Google, show me a lockdown banana recipe that isn’t banana bread? No problemo – Today I am sharing my recipe for banana pancakes! I posted it over on my Instagram a few weeks ago, and since then you guys have been going absolutely CRAZY for it, so I thought I’d add it to the series of lockdown recipes I’ve been posting on my blog. Banana pancakes have been one of my favourite breakfast recipes since I was at university, and after several years of making them, I am pretty confident that I have perfected it and can share my secrets…
Banana pancakes make the perfect weekend brunch. They are quick, easy and still use up the brown bananas you’ve got hanging around the fruit bowl. If you want to recreate these pancakes for yourself, keep reading for my tips, tricks and recipe for the best ever banana pancakes!
How to make banana pancakes
Many banana pancake recipes only use banana and eggs to be lower carb, but to be honest, this has never worked for me. Plus, a few spoonfuls of flour won’t do you any harm! I’ve always ended up with a floppy fritter-type thing, not a pancake that holds its shape.
So this recipe uses flour to bind the eggs and banana together. I’ve experimented with so many different quantities, but I’ve finally found the right ratio of banana to egg to flour – woo! You can use gluten-free flour if you need to. If you are vegan, you can skip the eggs and just use bananas, flour and a little dairy-free milk to loosen the mixture.
Oh, and make sure those bananas are brown. The browner the better because you can mush them up a lot easier and they make a more flavoursome pancake!
Makes 8 – 10 medium pancakes
- 2 – 3 brown bananas
- 2 eggs
- 4 dessert spoons of plain flour (if you don’t have flour, you can use oats either as they are, or whizz them in a food processor until they are a fine powder)
- Chosen toppings (berries, yoghurt, Nutella, honey and cinnamon all work)
Make the banana pancakes
- Peel the bananas and mash them in a bowl until smooth and most of the lumps are gone.
- Add in the eggs and whisk well until combined.
- Add in the flour one spoonful at a time and mix well. The mix should thicken and hold its shape slightly. I usually use about 4-5 dessertspoonfuls. The consistency depends on the ripeness of your bananas so if they are really brown and soft, you might find you need to add a little more flour to bind the mix together.
- Heat a non-stick frying pan with a little butter in. Once it’s hot, reduce the heat to medium and fill a ladle with two-thirds of the mix and add to the pan. I usually do 2-3 pancakes at a time. If you want to add fillings to your pancakes, like blueberries or choc chips, add them on top of the mix now.
- Once the pancakes show a few bubbles on top, it’s time to flip! They should be golden brown on the underside.
- Cook until golden brown on the other side and then pop on a plate in the oven to keep warm. Repeat until the mix is finished. Add butter to the pan each time so you get a nice golden colour and the mix doesn’t stick.
- Serve in a stack with your toppings of choice! My go-to is blueberries in the mixture, topped with raspberries and a drizzle of honey!
I hope you enjoy trying out this recipe. So many of my readers have already tried it and it’s gone down a storm – I love seeing how you guys top them! My friend Gemma loves making them for her little girl, Pepper, and made them into cute animal faces – Pepper isn’t the first toddler to love the banana pancake life, they are really great for kids.
Let me know if you recreate my recipe for banana pancakes recipe and tag me in your photos!
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