Do you also prefer eating your bananas slightly or even barely ripe? When a banana is too ripe or very ripe I don’t enjoy it as much. And when it’s overripe I can’t eat it without forcing myself to chew or trying not to think of the gooey texture. So, to not throw them away (or up) I use them to make easy-to-make banana pancakes. Hope you like them too!
- Servings: 10 medium-sized pancakes
- Ready in: ±30 minutes
- 3 very ripe or overripe bananas
- 2 eggs
- ½ teaspoon of vanilla
- 1½ tablespoons of brown sugar
- 10 tablespoons of flour
- 2 pinches of salt
- ¼ teaspoon of cinnamon
- 5 tablespoons of milk
- 2 tablespoons of raisins
- Sunflower oil (for baking)
- Peel the bananas, place them in a bowl and mash them with a fork. Add the eggs, vanilla and brown sugar and beat the mixture until it’s soft.
- Add the flour, salt and cinnamon and beat until the mixture becomes a paste.
- Now add the first two tablespoons of milk and start adding the rest of the three spoons little by little while beating. Don’t add all the milk at once, to avoid lumps in your batter. When the batter is soft add the raisins and beat a bit more. The batter should be ready now.
- First test if the batter is at your taste. Start heating up a frying pan and pour about 1 tablespoon of sunflower oil in the pan. Bake the first pancake and taste if it misses something. If necessary adjust to your taste. Now you’re ready to bake away!
- Instead of cow milk you can also use soy milk or almond milk. The amount of milk won’t change. The taste of the banana pancakes will slightly be different, but still good.
- Instead of brown sugar you can also use honey. Again the amount won’t change.
- I love using sunflower oil to bake the pancakes in, because it gives a special taste. But feel free to use olive oil, coconut oil or butter. These work well too.
Did you use this recipe? Please leave a comment with your experience! Feel free to share ideas, alternatives and tips.