I recently posted a video on Facebook of my kids making banana pancakes and got so many people asking me to share my recipe. It really is that easy to make! Sunday mornings in our house mean pancakes. It’s kind of understood that the kids want nothing else. So this time they took over and made the pancakes themselves.

So as I’ve mentioned before, my son really doesn’t like bananas. The only way he is willing to eat it is in pancakes or when I make banana bread (check out my recipes for Chocolate Chip Banana Bread and Sugar Free Banana Bread). But these pancakes are always a hit with him.

Bananas are an excellent source of potassium and vitamin B6, fibre and carbohydrate, and supply some vitamin C. Since they have a lower water content than most fruit, bananas typically have more calories as well as a higher sugar content compared to other non-tropical fruits. A 100g serving provides 81kcal, 20.3g of carbohydrate, 1.4g fibre and 18.1g of natural sugar. Unripe bananas have a higher starch content. As they ripen, the starch is converted to sugar (and the fruit becomes sweeter). Green bananas are also a good source of pectin, which is a type of dietary fibre found in fruits and helps them keep their structural form. Pectin breaks down when a banana becomes overripe, which causes the fruit to become softer. You can read more about the health benefits of bananas here.

  • 1.25 cup flour (I prefer almond flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 cup milk (feel free to add more or less)
  • 1 large egg, lightly beaten
  • 1 ripe banana, mashed
  • 2 tbsp butter, melted (or olive oil)
  1. Sift the flour, baking powder, salt and sugar in a large bowl.
  2. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
  3. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. (Any lumps will soon disappear with a little mixing).
  4. Next, add in the mashed bananas.
  5. Let the batter stand for a few minutes.
  6. Heat a non-stick frying pan over a medium heat and add a knob of butter or some olive oil.
  7. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
  8. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  9. Repeat until all the batter is used up. (You can keep the pancakes warm in a low oven, but they taste best fresh out the pan).
  10. Serve with lashings of real maple syrup, additional fruit and extra butter if you like.
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