Banana Pancakes. Try This Instead Make our healthier pancakes using rolled oats and banana for natural sweetness. Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. These quick and easy banana pancakes are dairy-free and eggless.
In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter. Put the flour and baking powder in a bowl and mix lightly. You can cook Banana Pancakes using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Banana Pancakes
- Prepare 75 g of oats.
- It's 2-3 of ripe bananas.
- Prepare 2 of eggs.
- It's 1 tbsp of cinnamon.
- It's 1 tsp of vanilla extract.
- It's 1 tbsp of brown sugar.
- You need of Milk.
- Prepare of Butter for frying pan.
Make a well in the centre and break the egg into it. Add half the milk and beat, using a wooden spoon, to form a thick batter. Combine flour, caster sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Banana Pancakes step by step
- In a jug, combine the eggs, vanilla extract, brown sugar, oats and cinnamon.
- Smash the bananas with a fork and add to the pancake batter.
- Add milk until desired consistency is achieved.
- Once all ingredients are combined, heat pan with a little butter then fry the batter for a few minutes each side to create the pancakes.
- Serve as they are or with your favourite pancake topping.
Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon. Heat a skillet to medium and add in a scoop* of the pancake batter.
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