Servings: 6 pancakes
- 2 Ripe Medium Bananas
- 1 tbsp All-Purpose Flour Plain Flour
- ½ tsp Baking Powder
- 1 Egg Whole
- 1 tsp Vanilla Essence if wanted
- 20 Sprays Cooking Spray 1 Calorie Cooking Spray
In a large bowl, chop the bananas and mash them with a fork; you can leave some little bits of the fruit intact, as it is nice to find a bit of a bite while eating, however, if you do not like this, mash it thoroughly.
Once this is done, add the flour and baking powder and, always using the fork, mix them well in the banana.
At this point, add the egg and vanilla essence (if used, or another essence if preferred), and mix well until a smooth and uniform consistency is reached.
Warm-up a medium-sized frying pan on medium heat and apply a couple of cooking sprays to cover the pan; once this is warm (normally the spray is whitish-yellowish in color when cold and it goes transparent when warm) add some of the banana pancake batter. The pancake should be about 2mm thick when using three tablespoons in a medium pan.
Keep the pan on a low to medium flame and allow to cook for two to three minutes, then flip and cook for a further one to two minutes. Be gentle with the pancake: allow it to cook slowly and flip it with caution as it has very little flour, so it is moist and delicate – yet, the most delicious banana pancake you’ll ever have.
Continue doing so until you finish all the batter. Serve warm and enjoy!
Calories: 55kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 46mg | Potassium: 153mg | Fiber: 1g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg