Banana Pancakes
Banana Pancakes: A Quick and Easy Breakfast Treat
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 egg, beaten
- 2 ripe bananas mashed
- Carbohydrate 29.0161647408073 g
- Cholesterol 36.1088888900611 mg
- Fat 6.00671278010895 g
- Fiber 1.58590275091743 g
- Protein 5.60104305744164 g
- Saturated Fat 1.4494719796431 g
- Serving Size 1 1 Serving (140g)
- Sodium 319.827889181553 mg
- Sugar 27.4302619898899 g
- Trans Fat 0.438267951594575 g
- Calories 190 calories
As a busy housewife, I'm always looking for quick and easy breakfast options to keep my family satisfied. Banana pancakes are a lifesaver on those hectic mornings when I need to get everyone out the door on time.
These fluffy, flavorful pancakes are incredibly simple to make and can be customized to fit your family's preferences. Whether you add chocolate chips, fruit, or nuts, banana pancakes are a versatile dish that will please everyone at the table. Plus, they're a great way to use up ripe bananas that might otherwise go to waste.
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 the 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.
