Nothing beats waking up to a delicious and nutritious breakfast packed with proteins, vitamins, minerals, carbohydrates and more.
These homemade banana egg pancakes are a great way to start the day, continue it, or just to scratch that peckish itch.
Combining them with maple syrup and fresh berries take them to a whole new level.
Ingredients
Pancake mix
- 130 g all-purpose flour
- 2 large eggs
- 120 ml milk or water
- 4 tablespoons sugar
Banana filling
- 3 tablespoons butter, room temperature
- 6 bananas @ 170 g each, peeled and sliced
Other ingredients
- Unsalted butter, for greasing
- Berries of choice, for topping
- Maple syrup
Method
- Sift the all-purpose flour into a bowl and add eggs, milk (or water) and sugar. Whisk it to mix well. Set aside.
- Heat the butter in a pan, add the bananas and cook over medium heat until they start to soften and brown, about one minute. Make sure not to overcook the bananas. Dish out and set aside.
- Grease a 30 cm non-stick frying pan with a little butter over medium heat. Pour 1/6 of the batter into the pan and swirl to coat the entire pan.
- Cook until the bottom is golden, about one minute. Loosen the edges and turn the pancake over. Cook the other side for another minute, or until golden.
- Transfer each pancake to a serving platter. Fill the bottom half of the pancake with one portion of the banana filling and fold the pancake over to close it.
- Top the banana pancakes with some berries and drizzle with maple syrup before serving.
Tips
- This is not a vegan-friendly recipe because of the egg, it is vegetarian however.
- Milk can be substituted with water.
- No maple syrup in the house? Sprinkle the pancakes with some powdered sugar instead.
This recipe first appeared in Rasa Malaysia
Low Bee Yinn is a food blogger and cookbook author.