Banana Pancakes

1 Reviews
100% would make this recipe again

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


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.


  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)


% Daily Value




9 g

13 %

Saturated 4.7 g
+ Trans 0.4 g

26 %


70 mg


200 mg

8 %


47 g

16 %


2 g

7 %


17 g

Net Carbs

45 g


8 g

Vitamin A

10 %

Vitamin C

7 %


22 %


15 %


This recipe is :
Excellent source of  :
Folacin, Manganese, Phosphorus, Selenium, Vitamin B2
Good source of  :
Calcium, Niacin, Vitamin B1, Vitamin B12, Vitamin D
Source of  :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin A, Vitamin B6, Zinc


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

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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

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