Description
This banana pancake pleases adults and children, it is soft, aromatic and naturally sweet without needing sugar or sweetener.
Ingredients
Scale
- 1/4 cup mashed banana (60 g – 1 medium banana)
- 1 egg (50 g)
- 1 tablespoon melted coconut oil (15 ml)
- 1/2 teaspoon cinnamon powder + vanilla extract
- 1/2 cup oatmeal (60 g)
- 1 teaspoon baking powder (5 g)
Instructions
- Mash the banana with a fork until it forms a puree.
- Add the egg, oil, cinnamon and vanilla and mix well until you get a uniform dough.
- Add the oatmeal and stir again.
- Finish the dough with baking powder.
- Grease a non-stick frying pan with a little oil and make small mounds of the batter. Don't overfill the pan so that you can easily flip the pancake later.
- Cover the pan so that the pancakes cook more evenly. When you notice air bubbles on the surface, check to see if they are golden underneath. If they are, turn them over using a straight spatula.
- Let it bake covered until the second side is also golden brown.
- Repeat the process until you finish the dough.
Notes
- If you use a banana that is not very ripe, you may need to adjust the consistency of the batter by adding 1 tablespoon of water or milk. The consistency of the batter is a little thicker than that of a traditional cake batter.
- You can add 2 tablespoons of dried fruit, chopped nuts, chocolate chips, seeds, etc.
- Prep Time: 5 minutes
- Cook Time: 3 minutes each pancake
- Category: Breakfast
- Method: Pan
- Cuisine: American
English 
Portuguese 
Spanish 
French 
Italian