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Banana Pancakes

Name: Banana Pancakes
Prep time: 20

(7 votes, average: 4.00 out of 5)

20 min prep

8 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Who needs a pancake mix when you can make these? They are easy to make, a great way to use up over-ripe bananas and there’s no added sugar! For a dairy-free version, see the...

1 ripe banana, peeled
1 egg
½ cup milk or more as needed
⅔ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon freshly grated nutmeg (optional)
1 tablespoon golden raisins, soaked in hot water then drained
1 tablespoon melted butter,
1 pinch sea salt

Missing an Ingredient?

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Nutrition Facts

Calories

80 cals

Fat

3 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

13 g

Sugar

3 g

Fiber

2 g

Protein

2 g

Sodium

75 mg

Directions

In a 2 cup measuring jug, mash the ripe banana with a fork. Add the egg and enough milk to reach the 1 cup line. Beat together until well blended.
In a large bowl sift together the whole wheat pastry flour, baking powder, and nutmeg. Stir in the banana mixture, melted butter or oil, diced banana and raisins.
Lightly coat a wide skillet with butter or oil. Heat over medium-high heat. Test the temperature of the pan by sprinkling some water into the pan – the water should sputter and evaporate immediately. Drop ¼ cup of batter for each pancake onto the pan. Cook in batches, do not crowd your pan.
Cook for about 2 minutes on each side or when bubbles appear on the surface of the pancakes, turn over until browned. Serve immediately with toasted chopped walnuts along with maple syrup and butter.

Chef Tips

Want to keep your pancakes hot with out drying them out? Here’s how:

Bring an inch or so of water to the boil in a large saucepan. Cover pan with a plate and turn the heat down to low. Place just cooked pancakes onto the plate while you are cooking other batches, and cover with a couple sheets of paper or tea towels for extra insulation.

For dairy free pancakes, make with almond or soy milk, and substitute melted coconut oil or grapeseed oil for butter.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.