Banana Pancakes

Banana Pancakes

These Banana Pancakes are a delightful and wholesome breakfast treat that combines the natural sweetness of ripe bananas with the fluffy texture of eggs and a hint of vanilla. Topped with crunchy pecans and juicy raspberries, they offer a perfect balance of flavors and textures.

Dessert

Prep Time

5 min

Cook Time

6 min

Servings

2

Banana pancakes have long been cherished as a comforting start to the day, often enjoyed when ripe bananas need a tasty transformation. This recipe emphasizes simplicity and natural ingredients, reflecting a rustic approach to cooking where minimalism highlights the banana's natural sweetness. The addition of vanilla extract adds a gentle aromatic note, while a touch of baking powder ensures that the pancakes turn out light and airy. This dish pairs beautifully with fresh berries and nuts, providing a delightful contrast in both taste and texture. The pecans offer a satisfying crunch, complementing the tender pancake and the juicy raspberries’ tartness. Serve alongside a drizzle of maple syrup or a dollop of Greek yogurt for an even richer breakfast experience. Beyond breakfast, these banana pancakes can also be a nutritious snack or a light dessert, suitable for all ages. Their gluten-free nature (assuming gluten-free baking powder) makes them accessible to many, and their blend of protein and fruit delivers nourishing energy. Enjoy these pancakes with a cup of fresh coffee or herbal tea to complete your morning ritual.

Ingredients

  • 1 large Banana
  • 2 medium Eggs
  • pinch Baking Powder
  • spinkling Vanilla Extract
  • 1 tsp Oil
  • 25 g Pecan Nuts
  • 125 g Raspberries

Instructions

Begin by peeling the ripe banana and placing it in a medium-sized bowl. Using a fork, mash the banana thoroughly until it turns into a thick, smooth purée — this will ensure your pancakes have a naturally sweet and moist base. Next, crack in the eggs and add a pinch of baking powder along with a sprinkle of vanilla extract. Stir these ingredients gently but thoroughly until the batter is well combined and lightly fluffy. Heat a large non-stick frying pan or pancake pan over medium heat. Once hot, brush the pan with half the measured oil to prevent sticking and to help achieve a golden crust. Using half of the batter, carefully spoon two round pancakes into the pan. Allow them to cook undisturbed for about 1 to 2 minutes on the first side until bubbles form on the surface and the edges look set. Flip the pancakes with a spatula and cook the other side for an additional 1 to 2 minutes, until they are cooked through and beautifully golden. Transfer the cooked pancakes to a warm plate. Repeat this process with the remaining oil and batter, making sure the pan is adequately greased before adding the next batch to keep pancakes from sticking. To finish, sprinkle the warm pancakes generously with chopped pecan nuts and fresh raspberries for an inviting contrast of flavors and textures. Serve immediately for the best taste and enjoy your wholesome banana pancakes!

Quick Info

Prep Time
5 min
Cook Time
6 min
Total Time
11 min
Servings
2

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