Fluffy Banana Breakfast Pancakes

Appetizing and filling, perfect for breakfast! Banana pancakes are thin, fluffy pancakes originally from America, somewhat reminiscent of a sponge cake in taste. And yet, they are a little similar to our Russian pancakes, but slightly larger in size. The whole family will appreciate this dish!
cook time: 15 min
Maya Lindell
Fluffy Banana Breakfast Pancakes

Nutrition Facts (per serving)

207
Calories
7g
Fat
29g
Carbs
5g
Protein

Ingredients (3 portions)

Basic:

Sugar 3 tbsp
Lemon juice 2 tbsp
Wheat flour 180 g
Milk 250 g
Bananas 1 pc
Eggs 1 pc
Vegetable oil 2 tbsp
Soda 1 g

Recipe instructions

Step 1

Step 1
How to make banana pancakes in a frying pan? Very simple! Prepare all the necessary ingredients. Take a deep bowl for kneading dough, pour the required amount of milk into it. Add the egg. Wash the egg with soda before use, as there may be harmful bacteria on its surface.

Step 2

Step 2
Then pour sugar into the bowl. Mix everything with a whisk until the egg is well mixed.

Step 3

Step 3
Peel the banana and break into pieces. Place the pieces on a separate plate. Mash the banana with a fork and pour a little lemon juice over it. This is necessary so that the banana does not darken.

Step 4

Step 4
Then add the mashed banana to the milk mixture. Stir.

Step 5

Step 5
Sift the flour through a sieve, this will give the finished products airiness and pour into the bowl. Add baking soda and vegetable oil.

Step 6

Step 6
Mix everything well until smooth.

Step 7

Step 7
Heat the pan until hot, pour in a little oil and pour a little dough into the center. Cook it on one side over low heat until bubbles appear. Use pan oil only before making your first pancake. Cook everything else in a dry frying pan.

Step 8

Step 8
Then flip it over and let it cook on the other side.

Step 9

Step 9
Place the finished banana pancakes with milk on a separate plate to cool. Serve banana flour pancakes with any toppings, such as sour cream, jam, condensed milk or any syrup. Bon appetit!