Banana pancakes are a delicious and simple option for a special breakfast or snack. This pancake recipe, originally from American cuisine, has become popular worldwide for its sweet flavor and fluffy texture. The key is to use a ripe banana, which provides natural sweetness and allows you to reduce the amount of added sugar. It's also an ideal preparation to use up those overly ripe bananas that no one wants to eat on their own.
The combination of banana and egg creates a light batter that cooks perfectly in a non-stick skillet. The result is a pancake that is golden on the outside and soft on the inside, with an intense banana flavor that will delight both young and old. This recipe is gluten-free as written, making it suitable for those with celiac disease.
Serve the pancakes warm with butter and maple syrup, as in the traditional recipe, or accompany them with fresh fruit and yogurt for a lighter touch. An easy and quick recipe that will become a classic in your kitchen!
Prep
5 min
Cook
2 min
Servings
4
Calories
250 kcal
Heat the griddle or non-stick skillet over medium heat.
Mash the banana in a bowl until smooth. Mix in the egg.
Once the pan is hot, lightly oil it with canola oil.
Once the oil is hot, add no more than 3 tablespoons of dough to the grill and cook, until golden brown (about 2 minutes per side).
Carefully turn the cakes over with a flat spatula.
Serve with butter and syrup.
