Banana Cornflour Pancakes
Discover the perfect blend of sweetness and fluff with these Banana Cornflour Pancakes—a gluten-free treat that's as wholesome as it is delicious. Made from ripe bananas for natural sweetness and cornflour for a light, airy texture, these pancakes are spiced with a hint of cinnamon and vanilla for a warm, aromatic finish. Quick and easy to prepare in just 25 minutes, this recipe is ideal for busy mornings or indulgent brunches. Whether topped with a drizzle of maple syrup, a handful of fresh fruit, or enjoyed plain, these pancakes are a versatile delight suitable for all taste preferences. Plus, they can be made dairy-free with plant-based milk and are cooked to golden perfection using a simple stovetop technique. Perfect for pancake enthusiasts seeking a gluten-free, nutrient-packed breakfast option, these Banana Cornflour Pancakes are sure to become a family favorite!
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Ingredients
- 2 pieces Ripe bananas
- 120 grams Cornflour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Cinnamon powder
- 0.25 teaspoons Salt
- 2 large Eggs
- 180 milliliters Milk (or plant-based milk)
- 1 teaspoon Vanilla extract
- 20 grams Butter (or oil) for greasing
- 30 milliliters Maple syrup or honey (optional, for serving)
- 100 grams Fresh fruit (optional, for serving)
Directions
Step 1
Peel the ripe bananas and mash them in a large mixing bowl using a fork or potato masher until smooth.
Step 2
Add the eggs, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
Step 3
In a separate bowl, mix the cornflour, baking powder, cinnamon powder, and salt.
Step 4
Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms. Avoid overmixing to keep the pancakes light and fluffy.
Step 5
Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of butter or oil.
Step 6
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Spread slightly with the back of a spoon if needed.
Step 7
Cook the pancakes for 2-3 minutes on one side, until bubbles form on the surface and the edges are set. Flip them carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
Step 8
Repeat with the remaining batter, greasing the skillet as needed between batches.
Step 9
Serve the pancakes warm with maple syrup or honey drizzled on top and a side of fresh fruit if desired.
Nutrition Facts
| Serving size | (805.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1199.5 |
| Total Fat 34.5g | 0% |
| Saturated Fat 16.3g | 0% |
| Cholesterol 430.1mg | 0% |
| Sodium 1490.6mg | 0% |
| Total Carbohydrate 198.0g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 67.9g | |
| Protein 30.1g | 0% |
| Vitamin D 176.3IU | 0% |
| Calcium 344.6mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1794.1mg | 0% |
Source of Calories