- Dish type
- Banana pancakes
A great breakfast or brunch recipe for using up ripe bananas that kids of all ages enjoy. The recipe is in millilitres for ease - don't use 200g of flour otherwise the pancakes will be too dense and claggy. Investing in a Scandinavian-type cast iron pancake pan with the individual indentations is a good idea.
4 people made this
- 250ml milk
- 1 tablespoon cider vinegar
- 1 egg
- 50g butter, melted and slightly cooled
- 200ml plain flour
- 1 teaspoon bicarbonate of soda
- 1 tablespoon sugar
- 1 teaspoon vanilla sugar (optional)
- 1 good dash salt
- 1 banana, chopped
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Put a frying pan (or cast iron pancake pan) on a low-to-medium heat.
- Working quickly while the pan heats up, pour the milk into a large jug. Add the cider vinegar. Whisk in the egg, then the melted butter. Add the dry ingredients, whisk till the batter is smooth. Finally, gently stir in the chopped banana.
- Turn the heat up to medium-high. Using a large serving spoon, spoon dollops onto the hot pan. When bubbles rise to the surface and the edges look firmish, flip the pancakes over to cook the other side.
- Pile onto a warm plate. Repeat. Enjoy!
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The Best Paleo Banana Pancakes with Fresh Strawberries
These simple banana pancakes bring me back to Saturday mornings at my parents’ house. My Dad used to make pancakes every Saturday morning. As a little kid, the aroma of batter on a hot griddle would wake me up and I’d go running downstairs to watch the pancakes bubble and brown.
Even as a teenager who, all things being equal, probably would’ve stayed in bed until noon if I could’ve, I would hear my Dad making all sorts of noise in the kitchen and I would time my arrival for just the moment the first pancakes were being flipped onto my plate. I suspect this may have been my Dad’s plan to get my butt out of bed.
Of course, Dad’s pancakes weren’t Paleo – especially after I slathered them with gooey syrup. And let’s face it – after a huge plate of wheat-flour pancakes drenched in syrup, there’s only one thing you want to do: take a nap. So when I set about making this recipe for Paleo pancakes, I was thrilled. All the memories of home, but with all the health benefits of my Paleo diet!
The main ingredient in traditional pancakes is wheat flour. Since that’s a no-no on the Paleo diet, this recipe uses coconut flour. But you’ll notice that it’s only a little bit of coconut flour – two and a half teaspoons, to be exact – which, if you’ve ever made traditional pancakes will seem like a strangely small amount of flour. But here’s the secret…
The mashed banana in these pancakes isn’t just for flavor – although the banana flavor definitely comes through. The mashed banana actually works with the egg and the little bit of coconut flour you use to create that traditional pancake consistency. So don’t leave out the bananas!
The coconut flour and the bit of coconut oil you use to fry up these babies won’t give you an overwhelming flavor of coconut – the coconut flavor is so mild that you probably wouldn’t notice it if you didn’t know. But since you do know, you might pick up a hint of that. But of course, the little bit of coconut flavor goes spectacularly well with the flavors of banana and cinnamon.
You could almost imagine yourself in the Caribbean, having breakfast near the crystal-blue crashing waves. In fact, you SHOULD imagine yourself there because, well, why not?
To add to the tropical flare of these simple banana pancakes, I love adding more fruit on top when I serve them, whether it’s just me or if I’m sharing my pancakes with a friend or two. My favorite topping is strawberries, but any type of berries – blueberries, raspberries, blackberries – yum! – would be great too. Or a mix of all of them!
But, the best thing about these simple banana pancakes is this: they’ll give you all of that pancake goodness you love with none of the bloated, over-stuffed after-feeling of heavy, syrup-soaked traditional pancakes.
So whether it’s your weekend morning ritual, your everyday breakfast staple, or your once in awhile pancake treat, give these simple banana pancakes a shot. You won’t regret it!
How to Cook Pancakes
- Make sure you have even heat (I like to use an electric griddle)
- Let the batter rest for a few minutes (to activate the baking powder)
- Use nonstick baking spray (yes, even on nonstick pans)
Make sure you have even heat, especially if you are using a skillet. Let your pan heat up while you make the batter an easy way to test if your pan is ready is by flicking a tiny bit of water onto the pan. If it&rsquos hot and ready to go the water will sizzle immediately.
Always spray your pan with a little bit of nonstick spray to keep your pancakes from sticking (Yes, even in non-stick pans. I&rsquove also tried butter, but it does change the surface of the pancake, so I prefer nonstick spray, like Pam.)
I received an Electric Griddle for Christmas- and I highly recommend it! I love being able to to set the temp (I use 325 degrees) and make multiple pancakes at once. It also makes perfect eggs- so smooth, no crispy edges or skirt. Griddles really do make the most perfect pancakes (i.e. &ldquogriddle cakes&rdquo).
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- In a small mixing bowl, combine the flour, baking soda, cinnamon and salt.
- In a medium mixing bowl, whisk the eggs and combine with the mashed banana.
- Stir in the remaining liquid ingredients. Fold the dry ingredients into the wet until well combined. The batter with be thick.
- old in the chocolate chips OR walnuts and the gelatin. Allow the batter to rest 5 minutes while you heat a pan over medium heat.
- Scoop the dough into the pan to form small-medium sized pancakes. Using a spatula, lightly spread/flatten the batter.
- Cook for 1-2 minutes. When the pancakes are ready to flip, you will see the color of the bottom begin to change and small bubbles forming (depending on the thickness of your pancakes). Flip and cook an additional 30 seconds.
- Repeat until all the batter is used up.
- Serve with maple syrup or your favorite nut butter and enjoy!
How to step up these banana oatmeal pancakes
We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:
Love banana flavor? Our Healthy Banana Muffins or Healthy Banana Bread use the same method! Or browse our favorite banana recipes.
They’re easy to make: in a blender!
How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.
The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.
The ingredients needed for this pancake recipe are pantry staples. Here is what you’ll need to make these banana-filled pancakes:
- baking soda
We always have these on hand, and whether your bananas are ripe or overripe, they still work for this recipe. We just like to have fresh bananas to top them off with too.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
Fluffy on the inside and crispy on the surface, these are the best breakfast pancakes you’ll ever try.
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup plus 2 tablespoons milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- Vegetable oil, for cooking
- Combine the flour, baking powder, sugar and salt in a bowl and mix well.
- Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.
- Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
- Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup ) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
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This review is for the sauce only. I made it using white sugar, as that was all I had. However, since online said you could use molasses to make the sugar sticky and like brown sugar, I decided that peanut butter would work instead of molasses, since I didn't have that either. I only added probably a tablespoon of peanut butter, but it came out really good. I think next time, I'll just use butter, water, peanut butter, and bananas, because it was a little sweet
The banana pancake cannot stand on its own without the caramel. Eaten by itself, it was average and you can hardly taste the bananas in it with the caramel, it is definitely indulgent--and banana! Even though it was tasty, I probably wouldn't make it again because it was too sugary (with the caramel) to serve to the kids.
Really, really good! Only problem is you need to double the recipe for the caramel banana syrup because you want a lot of it!
Made everything just as written, and the syrup was fantastic! The pancakes were a bit too dense and could have used a little something, like more sugar or a pinch of cinnamon. The rating is just for the syrup. I would give the pancakes a 2 fork rating, at most. Would not make them again, but plan on using the syrup extensively.
I only made the pancakes. They were light and fluffy, great texture, and so simple to make! My kids thought they needed more banana flavor, so I would increase the banana amount next time.
caramel-banana syrup is the best . I made it and my whole family LOVED it.
I made the syrup this morning using brown sugar as directed and I am extremely impressed with the caramel/banana flavor. Added rum instead of vanilla extract. Be sure to try the syrup!
I made these without the brown sugar and they were quite good, altho I bet I'll like them even more with brown. I added a bit of Grand Marnier to the syrup trying to get more depth of flavor because of the missing brown sugar, which was nice, but it did not have a caramel flavor. The left over syrup did not keep well as the bananas in it turned rather sickly grey, so be sure to scoop those out and add fresh when using the leftovers. I followed another reviewer's substitution for the self-rising flour since I did not have any. The recipe worked well with equal parts whole wheat and regular flour and a Tbsp of baking powder.
I, too, only made the topping and used it with a different banana pancake recipe. Very good and a little goes a long way.
I only made the syrup to put over french toast, and it tasted great! It was quite sweet so I only needed a little. Super easy and quick to make, and a great alternative if you don't have maple syrup on hand for pancakes or french toast.
I made the syrup only. It seemed too sweet so I added some real maple syrup. Not that it would make it less sweet but added a different flavor. About 1/4 cup. Very good that way. My son really liked it. He is 24.
Delicious! Just made them for brunch this morning and they were a hit. I left out the caramel-banana syrup because I thought that may be too sweet for my taste. The pancakes themselves were fantastic. i'll definitely make them again and maybe next time with the syrup.
These pancakes are surprisingly easy to make, especially considering how good the finished product tastes. My husband called them the "best pancakes he's ever had." I'm inclined to agree. I'm not a huge fan of sweet syrups, but the combination of the banana syrup and the pancakes was perfect-flavorful without being cloyingly sweet.
Fantastic. Definitely good enough for company. The pancakes were very fluffy and had just the right amount of banana flavor. The syrup is amazing, and very easy to make. I just realized I used white sugar instead of brown, even after I read another reviewer saying they did the same thing and reminded myself to use brown sugar! They turned out so great, I might just use white sugar again the next time I make them. and i think the next time we might add chopped pecans over the top of the pancakes and syrup.
My review is just for the syrup which I put over purchased frozen waffles. Quick, easy and delicious . of course I'll do it again.
After all my substitutions, I had basically created a recipe all my own but either way, it was a hit! First off, I for some reason thought that the sauce had regular sugar in it. I used Sugar In the Raw instead of brown sugar. For the pancakes, I did use the 1/4 brown sugar however, I only had 1 banana (which I used in the sauce) and no buttermilk. I substituted banana vanilla yogurt for the buttermilk and the 2 extra bananas that I needed. I only had all- purpose flour and used that instead of self rising. I was shocked at how delicious it turned out besides me butchering this recipe. My kids and husband gobbled it up like it was their last meal! So, I guess it's good to know what you can use as substitutes. I would make this recipe again. maybe next time using the ingredients it actually calls for!! Or maybe not!
my partner refuses to touch anything else for his pancakes, other than maple syrup. that is until today when we tried this recipe and he told me before hand 'no, i don't want any of the syrup, make enough just for yourself'. luckily for him, i'm a nice person who shares. i will absolutely make this recipe again, and will probably use the syrup for other recipes this summer!
WOW. these pancakes were really good i would make these again
We were so disappointed. These were OK, but only that. The syrup was the best, and there wasn't quite enough. The pancakes were pretty heavy - not fluffy - and the flavor was off. Won't make these again.
I did not read the recipe correctly and made the syrup with regular sugar. The syrup still tasted great. just not like caramel. I did make the pancakes with the brown sugar. They were delicious. These will be made again.
I'm not exaggerating when I say these are the best pancakes I've ever made. They came out very fluffy (one person thought they were similar to cake), and the tangy-ness of the pancake with the super sweet syrup went well together. To me the banana was not as overwhelming as I thought it would be, there was a nice balance. I followed the recipe exactly and I thought they were perfect. I'm sure this recipe would work nicely with other fruits and nuts as well.
I ended up forgetting the sugar in the pancake part of the recipe - and I was so glad I did! Usually I find pancakes too rich and heavy for breakfast - but without the sugar they tasted great - and didn't weigh us down. The syrup was plenty sweet to make the dish tasty.
Like another reviewer, I made these on a slow Sunday morning and it drew everyone out of bed. I couldn't tell whether my son was humming or moaning as he ate them. As others commented, the caramel syrup makes it.
I made this on a lazy Sunday morning while the rest of my family slept, after seeing three bananas in the fruit bowl that were in danger of expiring. I made it exactly as written, except used a/p flour (added salt, baking powder and baking soda). Also, substituted a 2 small containers of vanilla yogurt and some regular whole milk and left out the buttermilk. The wonderful smells filled the house and woke everyone up. Husband and daughter (a very picky eater) LOVED these. They were sooo fluffy and tasty and the syrup is to die for! I am going to add pecans to the pancakes next time - this is definitely a keeper.