Banana medallions are lightly coated in pancake batter and browned up on a griddle to make this Battered Banana Pancake Recipe. If you like bananas, then this preparation may just rock your breakfast routine!
This banana pancake recipe is a happy accident. To make a long story short, my youngest dd overloaded a pancake with way too many bananas and flipped it a little bit to early. When she did, the innards came sloshing out. That is, bananas…still lightly coated with pancake batter…were scattered all over the griddle, on the side of the griddle, on the stove…you get the picture!
Alas, a new banana pancake recipe was born!
Will it set your morning breakfast routine on fire? I doubt it. But, quite possibly…if you love bananas. It most definitely is a very tasty way to enjoy this fruit…even if you don’t particularly care for bananas…which may or may not be me!
Battered Banana Pancake Recipe – Tips and Tricks
We were super excited about this new way to look at pancakes and tried it on various fruits including strawberries and apples. (FYI bananas are hands down the best fruit in this recipe.) And, we learned a few things along the way.
- Slice the banana into medallions that are about 3/8 inch thick (slightly bigger than a 1/4 inch but not quite 1/2 inch.) A firm banana works best.
- When it comes to dipping the bananas into the batter, the easiest method was to drop the medallions into the batter and then scoop each one out individually with a fork. (The banana is on top of the fork and not punctured at all.) Allow the excess batter to drip off the banana for a few seconds. (You can tap the bottom of the fork on the side of the bowl to speed up the process a bit.)
- It really doesn’t matter if you have too much batter on the banana medallions. If you do, the batter will spread when you put the banana on the griddle so the final product will have a little more “edge” on one side.
- It can be a little distressing that the battered bananas don’t all make to the griddle at about the same time. Don’t worry. Get as many on the griddle as you can in about 3 minutes and then it is easy to watch over them.
- Unlike what happens with regular pancakes, the battered bananas will not firm up on top and begin to form indentations. Instead, you have to get a sense for how long it takes for one to brown – about 2 to 3 minutes.
- You can make A LOT of battered bananas. Or, you can make some and use the remaining batter to make some regular pancakes too.
- You can freeze the finished product! Freeze them in a single layer and when firm, transfer them to a bag that seals. Heat them up in a toaster oven.
- This recipe was adapted from one over at AllRecipes – we added whole wheat flour and made it vegan!
Even though you’re unlikely to see me unpeeling and eating a banana, I thoroughly enjoy a plate of these tasty little pancake battered bananas.
- 1 cup all purpose flour (preferably, unbleached)
- ½ cup whole wheat flour (can use more all purpose flour)
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon white sugar (or other sweetener)
- 1¼ cup milk (any type will work, we use rice milk)
- 1 egg or egg-replacer (we use a combination of 1 Tablespoon water, 1 Tablespoon vinegar and 1 teaspoon baking powder)
- 3 Tablespoons butter, melted (or margarine; we use a vegan substitute)
- 2-3 firm bananas
- Canola oil
- Combine flours, baking powder, salt and sugar in a large bowl.
- Add milk, egg and melted butter (or appropriate substitutions) to the bowl and mix until well combined and lumps have been incorporated.
- Slice bananas into medallions about ⅜ inch thick (just a bit more than a ¼ inch.)
- Lightly oil a griddle or frying pan over medium high heat.
- Dip banana slices into batter with a fork. Allow excess batter to drip from the banana before placing it on the griddle.
- Place coated banana medallions on the griddle or frying pan.
- Cook for approximately 2-3 minutes on each side or until browned, carefully turning once. Note that the pancake batter will not firm up on the top and form indentations as it does for regular pancakes.
- Pour batter onto griddle or frying pan (about ¼ cup per pancake.)
- Cook for approximately 2-3 minutes on each or until browned. The top side of the pancake will begin to firm up and have little indentations when it is ready to be flipped.
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