Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ripe bananas , mashed
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Directions
In a mixing bowl, combine the mashed bananas, all-purpose flour, sugar, baking powder, and salt. Mix well.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Gradually pour the wet ingredients into the banana-flour mixture, stirring until a smooth batter forms.
Heat the vegetable oil in a frying pan or griddle over medium heat.
Pour a small amount of the pancake batter onto the hot pan, forming a circle.
Cook the pancake for about 2 minutes or until bubbles form on the surface. Then, flip the pancake and cook for an additional 1–2 minutes on the other side until it is golden brown and cooked through.
Repeat the process with the remaining batter, adding more oil to the pan as needed to prevent sticking.
Serve warm, and enjoy them plain or with your favorite toppings, such as honey, syrup, or fresh fruit.