Kueh Pisang or Chinese Banana and Cinnamon Pancakes
Delight your taste buds with Kueh Pisang, or Chinese Banana and Cinnamon Pancakes, a luscious fusion of tropical flavors and comforting spice. Made with ripe bananas, creamy coconut milk, and a hint of vanilla, these pancakes boast a tender, fluffy texture with a subtly sweet and aromatic cinnamon kick. The batter is quick and easy to prepare, blending mashed bananas with pantry staples to create a breakfast or dessert treat that’s as effortless as it is satisfying. Lightly fried to golden perfection, these pancakes are finished with a delicate dusting of powdered sugar, making them irresistibly inviting. Pair them with fresh banana slices, a drizzle of honey, or even more coconut milk for a truly indulgent experience. Perfect for brunch or a comforting snack, Kueh Pisang combines Asian-inspired ingredients with universal pancake appeal for a dish that's sure to become a family favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 medium-sized Ripe bananas
- 150 grams All-purpose flour
- 20 grams Cornstarch
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 large Egg
- 180 ml Coconut milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil (for frying)
- 2 tablespoons Powdered sugar (for garnish)
Directions
Step 1
Peel the ripe bananas and mash them in a large bowl using a fork until smooth but slightly chunky.
Step 2
In a separate bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, sugar, ground cinnamon, baking powder, and salt.
Step 3
Add the egg, coconut milk, and vanilla extract to the mashed bananas. Whisk until well combined.
Step 4
Slowly incorporate the dry ingredients into the banana mixture, stirring gently to form a smooth batter. Be careful not to overmix as it can toughen the pancakes.
Step 5
Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil (about 1/2 teaspoon) to coat the surface.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes, until golden brown and set in the middle.
Step 7
Repeat with the remaining batter, adding a bit more oil as necessary between batches.
Step 8
Once all the pancakes are cooked, stack them on a serving plate and sift powdered sugar on top for garnish.
Step 9
Serve warm with additional toppings of your choice, such as fresh banana slices, honey, or a drizzle of coconut milk.
Nutrition Facts
| Serving size | (840.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1510.5 |
| Total Fat 37.8g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1184.8mg | 0% |
| Total Carbohydrate 274.8g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 96.8g | |
| Protein 26.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 102.0mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1680.2mg | 0% |
Source of Calories