Banana Pancakes: Perfect Weekend Breakfast

Banana Pancakes

Yield: 10 to 12 pancakes

100g all-purpose flour (or whole wheat flour, if you want to make your pancakes even healthier)
1/2 tablespoon baking powder
1 egg
125g mashed ripe banana (about 2 big bananas)
150g buttermilk (or karnemelk in the Netherlands)
20g butter (melted and cooled)
1 teaspoon vanilla extract
pinch of salt

 

 Directions:

1. Sift flour, salt and baking powder together into a bowl. Set aside.
2. Separate an egg white from a yolk. Add a yolk to a bowl with flour.
3. Whisk buttermilk, the mashed banana, vanilla extract and butter into the flour. Mix well.
4. In a separate bowl, whisk egg white to soft peaks.
5. Gently mix in one-third of the whisked whites into the flour mixture until evenly combined, then delicately fold in the rest of the whites. Leave the batter to rest in a warm place for about 10-15 minutes.
6. Brush a non-stick frying pan with a little butter and put over medium heat.
7. Heat two mini cast iron skillets** over medium heat. Melt 1/2 teaspoon of butter or coconut oil in the each skillet. Pour 2 1/2 tablespoons of batter onto the each hot skillet. Cook the pancakes for about 2 or 3 minutes, until the bottoms are golden and bubbles are popping through the pancakes. Then gently flip the pancakes with an offset spatula and cook on the other side for about 2 to 3 minutes, until golden underneath. Remove pancakes from the skillets and repeat with the remaining batter.
8. Serve warm*** with banana slices, fresh berries and maple syrup or honey.

 

* The banana pancakes are sweet enough for me without any sugar, but if you have sweet tooth you can add one tablespoon of sugar to this recipe.

** I really love to bake these banana pancakes by using two 5-inch Lodge cast iron skillets like this. If you will use two mini skillets, you will be able not only to make your pancakes quicker, but you also will get them absolutely identical with even edges. If you will use a big skillet to make 2-3 pancakes at the same time, there is a chance that they will slightly vary in size and will not be perfectly round. It doesn’t influence the taste of course, but if you want a pretty stack, 2 mini skillets are the best choice:)

*** To keep pancakes warm, put a wire rack in the oven and set it to 100 C (220 F). After removing pancakes from the skillets, transfer them in a single, uncovered layer on the wire rack in the warm oven. Keep the banana pancakes in the oven until ready to serve.

P.S. If you will make these banana pancakes, please tag @bakingwithanastasia and @toetjeaddicted on Instagram and use the hashtag #bakingwithanastasia! I would love to see your creations!