Banana Pancakes
Easy healthy banana pancakes filled with sweet bananas. These banana egg pancake are full of nutrition and the recipe is great for breakfast every morning!
Servings: 6 pieces
Ingredients
Pancake Mix:
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1 cup milk or water
- 1/4 cup sugar
Banana Filling:
- 3 tablespoons butter room temperature
- 6 bananas (6 oz./170 g) each, peeled and sliced
Other Ingredients:
- unsalted butter for greasing
- berries of your choice for topping
- maple syrup
Instructions
- Sift the all-purpose flour into a bowl and add the eggs, milk (or water), and sugar. Whisk to combine until smooth. Set aside.
- Heat butter in a pan, then add the bananas. Cook over medium heat until the bananas start to soften and brown, about 1 minute. Be careful not to overcook the bananas. Remove from the pan and set aside.
- Grease a 12-inch (30 cm) nonstick frying pan with a little butter over medium heat. Pour 1/6 of the batter into the pan and swirl it to coat the entire surface.
- Cook until the bottom is golden, about 1 minute. Loosen the edges and flip the pancake over. Cook the other side for another minute, or until golden.
- Transfer each pancake to a serving platter. Fill the bottom half of the pancake with one portion of the banana filling, then fold the pancake over to close it.
- Top the banana pancakes with some berries, then drizzle maple syrup over them before serving.
Nutrition
Serving: 1g | Calories: 269kcal | Carbohydrates: 41g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 85mg | Potassium: 221mg | Fiber: 2g | Sugar: 14g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg