If you are looking for a healthy and delicious option for breakfast or snack, banana pancake is the perfect choice. It is simple to make, rich in nutrients and can be adapted to different tastes. The banana adds a sweet and creamy touch to the batter, making the pancakes even more delicious, and is an excellent source of potassium, fiber and energy.
See how to prepare this wonderful banana pancake recipe, which pleases both young and old alike, and is a great alternative for those who want a healthy, light and quick dish!
Ingredients
For the dough:
- 2 ripe bananas (the riper they are, the sweeter and tastier they are)
- 2 eggs
- 1/2 cup oat flour (or whole wheat flour if you prefer)
- 1/4 cup milk (can be cow's milk or plant-based milk, such as almond or coconut)
- 1 teaspoon vanilla essence (optional)
- 1/2 teaspoon baking powder
- 1 pinch of ground cinnamon (optional)
- 1 teaspoon of honey or sweetener of your choice (optional)
- A pinch of salt
For the accompaniment (optional):
- Honey or maple syrup
- Banana slices
- Red fruits (strawberry, blueberry)
- Chopped walnuts or almonds
Preparation:
1. Preparing the dough:
- Start by mashing the bananas in a large bowl. To do this, simply use a fork to mash them until they are pureed. Don’t worry about leaving some chunks, as this will give the pancake a nice texture.
- Next, add the eggs to the mashed banana and beat well to incorporate everything. If you prefer a creamier batter, you can use a mixer or blender at this point.
- Now, add the milk, vanilla essence (if using), baking powder, cinnamon and honey (or sweetener) and stir until the dough is smooth.
- Finally, add the oat flour (or whole wheat flour) and mix until the batter is free of lumps. The batter should be thick but still fluid enough to be easily poured into the pan.
2. Cooking the pancakes:
- Heat a non-stick frying pan over medium heat and grease with a drizzle of oil or butter (you can use a silicone brush for a thinner layer).
- Using a ladle, pour portions of the batter into the pan, forming small circles. Leave space between the pancakes, as they will expand a little as they cook.
- Cook for about 2-3 minutes, or until bubbles begin to appear on the surface of the pancake and the edges are golden brown. This is a sign that it is time to flip it.
- Carefully flip each pancake with a spatula and cook the other side for another 1-2 minutes, until golden brown and firm.
- Remove the pancakes from the pan and keep them warm by stacking them on a plate.
3. Assembling and serving:
- Serve the pancakes immediately while they are still warm. To make them even more delicious, you can top them with fresh banana slices, a drizzle of honey or maple syrup, or add chopped berries or nuts.
- If you prefer, you can also sprinkle a little cinnamon or add a spoonful of natural yogurt for an even healthier and more complete option.
Tips and tricks
- Dough texture: If the batter is too thick, simply add a little more milk until it reaches the desired consistency. The batter should not be liquid, but thick enough to form fluffy pancakes.
- Ripe bananas: The riper the bananas, the sweeter and tastier the pancakes will be. Plus, ripe bananas help give the batter a creamier texture.
- Gluten-free: If you want a gluten-free version, simply replace the oat flour with rice flour or another type of gluten-free flour of your choice.
- Vary the accompaniments: Try different fruits like strawberries, blueberries or even caramelized apple to give your banana pancakes a unique twist.
