What you need
Ingredients
- 4 eggs
- 2 ripe bananas
- 2 tablespoons chia seeds
- 2 tablespoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon butter
Cooking method
Step by step
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Mash the bananas in a bowl then add your eggs. Whisk them together to get an even mix.
Ripe bananas before being prepared for the pancake batter.
Use ripe bananas for a softer texture and greater natural sweetness. -
Once mixed, add your remaining ingredients and mix well. You don’t want your cinnamon to clump. Let the mixture rest for 10-15 minutes to activate the chia seeds.
Mash the bananas accordingly.
-
Put a tablespoon of butter into a pan and heat the pan on medium heat. Once the pan is heated, pour half of your pancake batter into the pan and begin cooking.
Banana pancake batter mixed in a bowl and resting before cooking.
Mix the batter until evenly combined, then let it rest for 10–15 minutes. -
Adjust the heat to medium-low heat if necessary. Cook each side of the pancake for 5 minutes or until you reach a golden brown color.
Banana pancake batter cooking in a heated frying pan with butter.
Cook the pancakes in a lightly buttered pan over medium-low heat. -
Once your pancake is cooked, add a topping of your choice, like maple syrup. Serve, and enjoy!
A banana pancake being flipped after the underside has turned golden brown.
Flip when the underside is golden brown and the edges have begun to set.
Why this recipe is here
Cook the dish—not the uncertainty.
The contributor’s recipe stays at the centre. GCSI makes the ingredient checks, cross-contact precautions and allergen information easier to find, so important details are not hidden inside a long paragraph or left to guesswork.
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