Ingredients
Scale
- 300 g (2.5 cups) Self-raising flour
- 50 g (0.25 cup) Caster sugar
- 4 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 2 Bananas, Mashed
- 400 ml (1 & 2/3 cups) Milk
- 1 Egg
- 6 tsp Sunflower oil, For cooking
- 1 Banana, Sliced
- Maple syrup
Instructions
- In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, cinnamon, and salt. Stir well and create a well in the center.
- In a jug, mix the mashed bananas, milk, and egg until combined.
- Pour the banana mixture into the dry ingredients and whisk gently until just mixed, being careful not to over mix; some small lumps are okay.
- Preheat the oven to the lowest setting to keep the pancakes warm after cooking.
- In a non-stick frying pan, heat 1 tsp of sunflower oil over medium heat. Pour a spoonful of batter into the pan to form a pancake (2 at a time is ideal).
- Cook until bubbles appear on the surface, then flip and cook until the other side is set and lightly golden.
- Once cooked, transfer pancakes to a serving dish in the warm oven while you cook the rest, adding more oil as necessary.
- Serve pancakes topped with sliced banana and a generous drizzle of maple syrup.
Notes
For a richer flavor, you can add a splash of vanilla extract to the wet ingredients.
Adjust the cooking time based on your stove; keep an eye on the pancakes to avoid burning.
Serve immediately for the best taste, but they can be kept warm in the oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 100mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.