A banana pancake recipe you’ll love making for breakfast


  • 2 very ripe bananas (you can omit the cane sugar if you are using very ripe bananas)
  • 180 grams of flour
  • 2 tsp. Baking soda
  • 1 tsp. yeast
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 cases. sugarcane
  • A pinch of salt
  • an egg
  • 160ml almond milk (or other plant-based alternative)
  • 2 cases. Avocado oil
  • Fats for cooking (butter, vegetable oil)
  • A few drops of vanilla extract


  1. Mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt in a bowl.
  2. In another bowl, whisk together the mashed banana, egg, almond milk, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until you get a smooth paste.
  3. Heat a nonstick skillet over medium-low heat and brush lightly with oil. Pour the batter into the pan and cook the pancakes for 1 to 2 minutes on each side, or until puffed and golden on both sides.
  4. Serve your banana pancakes with maple syrup, melted dark chocolate or peanut butter to your taste…

Recipe from culinary blog Love and Lemons.

For more delicious recipes, check out: 5 Refreshing Coffee Recipes to Enjoy in Summer, Delicious Fluffy Pancakes or Candlemas: Our Ultimate Pancake Batter Recipe and Ideas for Fillings.



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