Name: Banana pancakes – a quick sweet breakfast from one bowl
Total time: 25 min
Yield: 2 servings
Ingredients: 2 pcs ripe bananas (the more “spotted”, the better); 2 pcs eggs; 80 g fine rolled oats; 80 g plain yogurt (preferably thicker); 30 ml milk (as needed to thin the batter); 5 g baking powder; 3 g ground cinnamon; 2 g vanilla sugar or a few drops of vanilla extract; 1 pinch of salt; 10 ml vegetable oil for frying (or clarified butter); For serving (optional); 80 g plain yogurt or sour cream; 40 g fresh fruit (strawberries, blueberries, banana); 10 ml maple syrup or honey to taste

Banana pancakes – a quick sweet breakfast from one bowl

Banana pancakes are a kind of “quick reward” you can manage even in a slightly sleepy morning routine. You take overripe bananas, mash them with a fork, add an egg, some oats, yogurt and in no time you have moist pancakes that smell great and taste good even without loads of sugar. They’re ideal for a weekend breakfast, a warm snack for kids, or packed for the morning at work — cold or reheated they still work great. And if you have more bananas left at home, you can next time make banana bread too — zero waste at its best.

⏱ 25 min● easy♨ 2 servings

Step by step

Instructions

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1Step 1Peel the bananas, put them in a large bowl and mash with a fork into a purée. It doesn’t need to be completely smooth; a few small chunks are fine — they add extra banana flavor to the pancakes.
2Step 2Add the egg, yogurt and a tablespoon of milk to the bananas. Whisk or stir to combine. You’ll get a smooth, liquid banana base that adds moisture and sweetness to the batter, so there’s no need to add extra sugar (except a bit of vanilla).
3Step 3Into a second bowl or directly on top, add the rolled oats, baking powder, cinnamon, vanilla sugar and a pinch of salt. Lightly mix the dry ingredients so the baking powder and spices are evenly distributed.
4Step 4Pour the dry mixture into the banana-yogurt base and gently stir until a thicker batter forms. If it seems too thick (almost like porridge that won’t pour), add a little more milk – the batter should drip slowly from a spoon. Let it sit for 5 minutes so the oats absorb the liquid.
5Step 5Meanwhile, heat a pan over medium heat and lightly grease it with oil or ghee. For a fitness style, a very thin layer is enough – you can even spread the oil with a paper towel.
6Step 6Use a spoon or small ladle to place smaller portions of batter on the pan and shape round pancakes. Don’t make them too large – they flip better and hold their shape. Fry them on the first side for 2–3 minutes, until small bubbles start to form on the surface and the edges look set.
7Step 7Carefully flip the pancakes and fry the other side for another 1–2 minutes until golden. If you feel they’re browning too fast, turn the heat down a bit – the pancakes need a few minutes to cook through, not just to burn the surface.
8Step 8Place the cooked pancakes on a plate and you can lightly cover them with a cloth to keep them warm and prevent drying. Serve with yogurt, fresh fruit and a drizzle of maple syrup or honey – each person can adjust the amount of sweetener to taste.

Kitchen tip

When making pancakes for a weekend breakfast, make a double batch. Let the rest cool, store in a container and you’ll have a ready snack for Monday — just reheat the pancakes in a dry pan or sandwich toaster, add yogurt and a piece of fruit and you’ve got a snack that doesn’t look or taste like leftovers.

Customize this recipe

Variants and alternatives

Extra protein version: add 20–25 g of vanilla or unflavored protein powder and a little more milk if needed — the pancakes will be more filling and better suited for post-workout.

Approximate per serving

Nutritional values

Energie320 kcalProteins13 gSacharidy48 gTuky8 g

Banana pancakes – a quick sweet breakfast from one bowl

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

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