Banana Pancakes- anti-cancer recipes- cook for your life
Servings: 8
Prep time: 20

Who needs a pancake mix when you can make these? They are easy to make and a great way to use up over-ripe bananas. Plus there’s no added sugar! For a dairy free version, see Ann’s Tips. For extra taste, sauté the diced banana in some butter or oil until lightly caramelized before adding. This recipe makes 8 small pancakes, perfect to enjoy as a snack or light breakfast at the weekend- enjoy!


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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

Nutritional Information


79 cals


3 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


13 g


3 g


2 g


2 g


75 mg

*per serving

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Ann's Tips and Tricks

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.




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