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Super Banana Pancakes Recipe

Super Banana Pancakes recipe
Nadia Lim

These little pancakes are far from dense and stodgy – because they contain next to no flour, they’re super-light, fluffy and very bananary.


2 ripe bananas (to yield ¾ cup mashed banana)
2 eggs
¼ teaspoon baking powder (GF if required)
1 tablespoon flour (standard or gluten-free)
salt good pinch
½ teaspoon ground cinnamon
2-3 teaspoons butter or coconut oil (DF)
½ cup fruit (berries or sliced peaches, fresh or canned, per serve)
1 tablespoon pure maple syrup (per serve (you could also use apple syrup, liquid honey or agave syrup))


Place bananas in a mixing bowl and use a potato masher or fork to mash very well until smooth and there are pretty much no lumps (you should end up with about ¾ cup of mashed banana). Whisk in eggs, baking powder, flour, salt and cinnamon until well combined.
Melt butter or coconut oil in a large non-stick fry pan on medium heat. Swirl around to coat the pan well.
Spoon large spoonfuls or half ladlefuls of mixture into the fry pan and cook for about 2 minutes on one side until set, then flip over (carefully, as they are quite delicate) and cook on the other side for about a minute, until golden. You’ll need to cook in two or three batches.
To serve, divide pancakes between plates, top with fruit and drizzle over syrup or honey.

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