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Banana Flour Pancakes

Start your day with something tasty and wholesome! Banana flour pancakes make a great breakfast for the whole family. Made with whole wheat flour and no sugar, they're a treat both kids and grown-ups can feel good about. Honey and yogurt lend them a delicate aroma and a light, gentle sweetness.

maasikaAuthor avatar
Recipe author
Pancakes made of banana and flour
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 5 g
Fats 13 % 4 g
Carbohydrates 70 % 21 g
146 kcal
GI: 57 / 33 / 10
  • Peel the banana. Put it in a bowl and mash it with a blender until pureed — or just mash it with a fork. Ripe, soft bananas work best for this recipe. Warm the kefir slightly (don't boil it!) so it's just lukewarm or at room temperature. Crack the eggs into a separate bowl and beat them with a whisk. Add the banana puree and warm kefir to the eggs and mix well. For sweetness, add runny honey (or swap in sugar or maple syrup) and stir again. Sift the flour into a bowl. Whole wheat flour is best here — it keeps the pancakes light, and the fiber it contains makes them more wholesome, too. Make a well in the center of the sifted flour and pour in the banana-kefir-egg mixture. Whisk thoroughly until smooth. The batter should be pourable but thicker than crêpe batter. Let it rest for 10 minutes to relax a little — this makes the pancakes fluffier and airier. Pour just a touch of vegetable oil onto a heated skillet, only enough to coat the surface, or simply brush the bottom of the pan with oil. Pour some batter into the pan and cook the pancake over medium heat. As soon as bubbles form on the surface, flip it with a spatula and cook until golden. Fry all the pancakes this way, 1–2 minutes per side. Transfer the finished banana pancakes to serving plates. Top with sliced banana rounds, drizzle with yogurt and runny honey, and serve.
  • Enjoy, and good morning!

Caloric content of the products possible in the composition of the dish

  • Acidophilus milk, 3.2% fat - 58  kcal/100g
  • Rastishka - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Agusha drinking yogurt - 87  kcal/100g
  • Actimel, plain - 83  kcal/100g
  • Danone yogurt, 2.2% fat - 96  kcal/100g
  • Majitel - 48  kcal/100g
  • Ehrmann full-fat yogurt - 152  kcal/100g
  • Yogurt, 3.5% fat - 68  kcal/100g
  • Plain yogurt, 1.5% fat - 48  kcal/100g
  • Fat-free milk yogurt - 38  kcal/100g
  • Egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Bananas - 89  kcal/100g
  • Honey - 400  kcal/100g
  • Full-fat kefir - 62  kcal/100g
  • Kefir, 1% fat - 38  kcal/100g
  • Fat-free kefir - 30  kcal/100g
  • Doctor Bifi kefir, 1.8% fat - 45  kcal/100g
  • Kefir, 2.5% fat - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Whole wheat flour - 298  kcal/100g

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