Why are my banana pancakes gooey?

Either too much flour, or too much banana. If you can not adjust the amounts, cook them slowly on low heat.

Are pancakes healthy?

You can have healthy pancakes based on ingredients you add in. Healthy options are whole grains, fruits, or yogurt for a healthier pancake.

What is the secret to making the best banana pancakes?

No overmixing for perfect pancakes every time! Rest your batter, go for medium heat if you can, and experiment with buttermilk if you want extra fluffiness in your pancakes.

Can I use yogurt instead of milk for pancakes?

Yes! For a rich and tangy yogurt kick in your pancake, thin greek yogurt with a splash of water and add it to the batter.

Quick banana pancakes (ready in 15 min.)

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Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"Banana pancakes are just perfect for a quick breakfast or a healthy snack: They only take 15 minutes and they might be the only sweets you need in the morning. The natural sweetness of ripe bananas means you won’t need any added sugar—just the right fit for a healthier alternative! The best part is that you can freeze ripe bananas ahead of time and use them whenever. Just peel them, slice them into chunks, and store them in an airtight container in the freezer. Let them thaw briefly when it’s pancake time and you’ll always have the perfect ingredient for your pancakes ready to go! My best tip for picture-perfect pancakes is using only a small amount of butter or oil, and spread it with a brush or paper towel. Too much fat can make your pancakes brown unevenly or look “blotchy.”"

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Pieces

MetricImperial

bananas (overripe)

egg

45 ml

milk

32½ g

cake flour

baking powder

⅛ tsp

ground cinnamon

¼ pinch

salt

banana (for serving)

maple syrup (for serving)

butter (for frying)

Utensils

2 bowls, whisk, fine sieve, nonstick pan, cooking spoon, spatula

Nutrition per serving

Cal131

Fat3 g

Protein3 g

Carb25 g

Step 1/3
- ½ bananas (overripe)
- ¼ egg
- 45 ml milk
- bowl
- whisk
For fluffy banana pancakes, mash ripe bananas in a bowl using a fork. Add egg and milk, then whisk everything together until smooth.
Step 2/3
- 32½ g cake flour
- ¼ baking powder
- ⅛ tsp ground cinnamon
- ¼ pinch salt
- fine sieve
- bowl
Sift in flour, baking powder, cinnamon, and salt into a separate bowl. Add to the wet ingredients and stir until you have a smooth batter.
Step 3/3
- butter (for frying)
- banana (for serving)
- maple syrup (for serving)
- nonstick pan
- cooking spoon
- spatula
Heat a nonstick pan over medium heat and add just a little butter or oil. Use a spoon to drop small portions of the batter into the pan. Cook for approx. 2 min., until bubbles form on the surface. Flip and cook for approx. 1–2 min. more until golden brown. Repeat with the remaining batter. Stack the pancakes on a plate and serve with banana slices and maple syrup, if you like.
Enjoy your meal!