Banana Bread Pancakes

Prep: 20 minutes

Cook: 40 minutes

Serves: 4-6

Difficulty:

Cuisine:

Saved:

Australian

Recipe by: Australian Eggs

Savour fluffy banana-infused pancakes topped with caramelised bananas, glazed walnuts, and maple syrup. Enjoy them for breakfast or dessert with a scoop of ice cream!

Credit: Whisk Media Group

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Banana Bread Pancakes

Method:

Pancakes

Place bananas, sugar, sifted flour, baking powder, cinnamon, milk, egg yolks and melted butter in a food processor or blender. Process until smooth and free of lumps.
Transfer to a large bowl. Whisk egg whites in a separate bowl until soft peaks form. Fold egg white into pancake batter until just combined. (Do not beat)
Grease a large, non-stick frying pan with butter and place over medium low heat. Use an 80ml measuring cup to scoop and pour mixture into hot pan.
Cook 2-3 pancakes at a time for 2 minutes or until bubbles appear on the surface. Turn over and cook for 1-2 minutes until puffed and brown. Remove to a plate. Repeat greasing pan and cooking pancakes.

Topping

To make topping, melt butter in another separate non-stick frying pan over a medium heat. Add banana halves and cook for 2 minutes each side until golden. Remove and set aside on a plate.
Add walnuts and maple syrup to same pan and cook for 1-2 minutes until walnuts are glazed. Remove from the heat.
Serve pancakes topped with banana, walnut mixture and a scoop of ice cream. Drizzle with extra maple syrup.

Tips & Hints:

If mixture is lumpy from the food processor, you can pass it through a coarse sieve before folding through the egg white.
Find mini bananas in supermarkets, or you can use 2 regular bananas and cut in half acrossways and lengthways to caramelise.
If you have new non-stick pan, you don’t need to add any butter to the pan to cook pancakes. This will give you a completely smooth brown pancake.