I absolutely love making banana pancakes. They don’t just smell amazing, they are delicious, and also very easy to make.
This meal is my favorite option if I’m pressed for time or have the hungry duo of my hubby and daughter on my hands.
If you’re craving some delicious banana pancakes, here’s a simple recipe you can try out to have a batch ready in no time.
Ingredients for Your Banana Pancakes
– 1 Cup Flour
– 1/4 Teaspoon Baking Soda
– 3-5 Large Bananas
– 2 Eggs
– 1/2 Cup Milk
– 1 Teaspoon Vanilla
– 1 Cup Groundnut Oil
– 2 Teaspoons Sugar
Directions for Making Your Banana Pancakes
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1. Break your egg into a bowl and whisk until well mixed.
2. Next, if you’re using powdered milk, dilute in a separate bowl with a little water, else just add it straightup into your bowl of whisked egg and stir until both are well mixed.
3. In another bowl, pour in your flour and sugar, then add very little water. The essence of adding this water is to make it easier to mix the flour as I have found adding the flour directly into the bowl of egg and milk takes a longer time to mix and this delays how quick my banana pancakes get ready.
I should add here that you can susbitute ground wheat for flour if you’d rather not use the later as they both give the exact result.
4. Once your flour is well mixed with no lumps whatsoever, add this to the bowl of egg and milk and stir all until well mixed.
5. Next, peel and puree your bananas. You might want to blend it to get that very smooth consistency so your banana pancakes don’t come out lumpy.
Also, to hasten preparation, you can puree your bananas before mixing the dough for the banana pancakes.
6. Stir in your pureed banana and mix all together.
7. Add your vanilla to give your banana pancakes that sweet, savoury banana flavour.
Also, if you like a little bit of spice, you might want to add a quarter teaspoon of pepper. I sometimes divide my raw banana pancake batter at this point and spice just one portion.
If you’re using pepper, stir this in and your batter is ready to be fried.
At this point I also should mention that your banana pancake dough should be of moderate consistency, not heavy and not too light or it’ll fail to achieve that crispy-on-the-outside and fluffy-on-the-inside look and feel.
8. Once ready, place a saucepan on low heat (the heat has to be low or your banana pancakes will burn before they get a chance to fully cook on the inside.
9. Add in very little groundnut oil at a time, just enough to grease the pan and then some.
10. Once the oil is hot enough, pour in your banana pancake bater in a circular motion using a deep spoon. Keep circling until the whole circle is formed and filled.
11. Allow your pancake fry for a moment , then flip over.
12. It should appear slightly golden to show it’s fully cooked.
13. At this stage, your banana pancake is ready. You can garnish it with some syrup, or slice what’s left of your bananas as, or a cream toppings and serve with a cup of hot tea or coffee.