Banana Pancakes
Try this Banana Pancakes recipe, or contribute your own.
Try this Banana Pancakes recipe, or contribute your own.
- Carbohydrate 182.319388444844 g
- Cholesterol 216.653333340367 mg
- Fat 36.1590766806537 g
- Fiber 10.4514164711723 g
- Protein 33.9986583446498 g
- Saturated Fat 8.73715187785863 g
- Serving Size 1 1 recipe (873g)
- Sodium 1919.32733508932 mg
- Sugar 171.867971973672 g
- Trans Fat 2.67028770956745 g
- Calories 1170 calories
Step-by-step
- Combine flour, white sugar, baking powder and salt.
- In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
As a busy mom of two, I'm always looking for quick and easy recipes that my family will love. These Banana Pancakes are a lifesaver on busy weekday mornings. They're so simple to make, and they're always a hit with my kids.
The best part about these pancakes is that they're made with ripe bananas, which makes them extra moist and flavorful. I always keep a few ripe bananas in my freezer, so I can whip up a batch of these pancakes whenever the craving strikes. They're also a great way to use up any leftover bananas that would otherwise go to waste.
