I first made these Easy Banana pancakes with mixed berries after smelling the aroma of ripe bananas and having inexplicable craving for banana pancakes.
It’s not something that I ordinarily make for breakfast but I decided that enough is enough, I am making my own banana pancakes!
Banana pancakes are usually a bit boring and I paired it with mixed berries for some flavor contrast. I wondered whether the same batter could be used for banana fritters and adapted it slightly for my Banana fritters recipe.
How to elevate a simple pancake recipe
- Use overripe bananas to add depth of flavor and intense sweetness.
- Add a little lemon juice is to prevent the banana discoloring.
- Adding the melted butter to the batter gives it a soft and tender crumb.
If pancakes are not your thing check out these other breakfast options:
- Almond and coconut breakfast pancakes
- Overnight Dairy Free muesli and Oats
- Greek yogurt and Granola breakfast bowl
- Moist blueberry muffins
- 30 Day Raisin bran muffins
- Low carb healthy berry smoothie
Easy Banana pancakes with mixed berries
- 260 grams banana (approximately 2 extra large banana)
- 2.5 ml lemon juice (approximately 1/2 teaspoon)
- 1 egg (large)
- 30 ml fine granulated sugar (approximately 2 tablespoons)
- 187 grams cake flour, sifted (approximately 330ml or 1 1/3 cups)
- 10 ml baking powder (approximately 2 level teaspoons)
- 250 ml milk
- 30 ml butter (melted (approximately 2 tablespoons))
- 1.25 ml salt (adjust to taste)
- 30 ml oil or butter (to brush the pan)
- 250 ml mixed berries (strawberries, blackberries, raspberries for serving)
- 60 ml Maple syrup or honey (as required)
- In a medium size bowl break up the banana then mash it with a fork until mostly smooth with a few small lumps.
- Add the lemon juice to prevent the banana browning.
- Add the egg and sugar and whisk together until combined.
- Add the milk and mix lightly.
- Add the sifted flour and baking powder and salt and mix until combined but not smooth.
- Lastly add the melted butter.
- Take care not to over mix.
To cook the pancakes
- Heat the pan on medium and brush oil onto the surface of the pan, then wipe it off with a piece of paper towel.
- Drop 60ml or 1/4 cup per pancake onto the hot surface.
- When it starts to bubble, flip the pancake and cook for another 30 seconds on the other side. Serve with mixed fresh berries and maple syrup.
To cook the fritters
- Heat the pan on medium and add the oil for frying.
- Drop 30 ml of batter per fritter and cook until you see bubbles appear on the surface.
- Flip and cook on the other side for another 30 seconds. Remove and allow to drain on kitchen paper towels.
- Sprinkle with the sugar and cinnamon mixture.
If you don't want to use maple syrup, cut up the strawberries and add some honey or granulated sugar before adding the rest of the berries. Allow to macerate for at least 20 minutes before using.
Nutritional information for the recipe is approximate only and we cannot guarantee the accuracy of the nutritional information given.
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