Banana Pancakes

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min
290 calories/serving

Ingredients

1 cup white flour (all purpose) 130 g
1 tbsp baking powder 8 g
1 tbsp sugar 12 g
1/4 tsp salt [optional] 1 g
2 bananas, small, ripe 300 g
1 eggs size large
1 cup milk, partly skimmed, 2% 250 mL
1 tsp vanilla extract 5 mL
2 tbsp butter, unsalted, melted 28 g
vegetable oil spray
4 tsp maple syrup 20 mL

Before you start

Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.

Method

  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a second bowl, mash the bananas with a fork until almost smooth. Whisk in the eggs, then add the milk, vanilla and melted butter, then whisk until well blended.
  3. Pour the banana mixture into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
  4. Preheat a skillet over medium heat. Spray with nonstick spray.
  5. Drop batter by ¼ to ⅓ cup onto the skillet and cook until bubbles begin to break the surface and the edges no longer appear wet, about 2 to 3 min. Flip, using a thin spatula, then cook until golden on the other side, about 2 more minutes.
  6. Set aside on a plate in a warm oven while you finish the rest. Serve with the syrup.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

290

Fat

9 g

13 %

Saturated 4.7 g
+ Trans 0.4 g

26 %

Cholesterol

70 mg

Sodium

200 mg

8 %

Carbohydrate

47 g

16 %

Fibre

2 g

7 %

Sugars

17 g

Net Carbs

45 g

Protein

8 g

Vitamin A

10 %

Vitamin C

7 %

Calcium

22 %

Iron

15 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits ½
Milk and Alternatives ½
Meat and Alternatives 0
Fats 1
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Breakfast | High Vitamin D

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