Banana bread pancakes

Prep 15 min
Total 40 min
Serves 4 to 6

Banana bread and pancakes are one of our favourite breakfast hybrids (no one will be able to resist a stack of their own).

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Ingredients

2 cups
all-purpose flour
1 tsp
1/2 tsp
1/2 tsp
4
overripe bananas
2
1 cup
1/3 cup
butter, melted
1/3 cup
brown sugar
1 tsp
2/3 cup
chocolate chips, (optional)
2/3 cup
chopped toasted walnuts, (optional)

Toppings (optional)

Instructions

  • WHISK flour, baking powder, salt, baking soda and cinnamon in a large bowl.
  • MASH bananas in a medium bowl with a fork. It should measure 1 1/2 cups. Whisk in eggs, sour cream, butter, brown sugar and vanilla. Fold into flour mixture until just combined. Stir in chocolate and walnuts.
  • HEAT a large non-stick frying pan over medium. Spray with oil. Pour heaping 1/3-cup portions of batter into pan, then spread into 3-in. rounds. Cook until bubbles form on top and edges begin to brown, about 3 min. Adjust heat to medium-low if browning too quickly. Flip and continue cooking until bottoms of pancakes are golden, about 3 min. Transfer to a plate. Repeat with remaining batter. Serve banana bread pancakes with maple syrup, chocolate chips and walnuts.

 

If you prefer your banana bread in loaf form, get our banana bread recipe here. (The same goes for our buttermilk pancake recipe.)

Nutrition

Calories 436
Protein 11 g
Carbohydrates 58 g
Fat 19 g
Fibre 2 g
Sodium 714 mg
Excellent source of folate
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How to make pancakes

Issue: April 2018

Written by:

Photo credit: Photo, Roberto Caruso.

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