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Banana Pancakes I

Banana Pancakes I

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
ADDEAN1

ADDEAN1

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
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Reviews

a_houghtaling
1195

a_houghtaling

10/21/2007

Just a tip for fuss free banana mashing... stick them in a zip-lock bag, zip and squeeze! When you're done cut a corner off and you have a pour spout! I do the same for marinades and everything else of the sort! So much cleaner! And less dishes to boot!

Heidi B
848

Heidi B

8/19/2003

Amazing pancakes. Definitely the best I'v ever made. I followed another reviews advice and added 1/2t. of vanilla extract. I also used 2T of applesauce instead of the vegetable oil to make it a little healthier. Delicious!!

THE BEAVER FAMILY
570

THE BEAVER FAMILY

2/23/2004

I have found that by measuring the dry ingredients and then putting them through a shifter makes for fluffy pancakes. I also substitute melted butter for the oil, I mix the liquid ingredients including the egg and then add the liquid mixture to the dry and stir to mixed, add two whole banannas and using a potato masher, mush them well. I use 1/4 cup measure per pancake. For thinner add a bit more milk.

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