Thin Banana Pancakes (No Butter)
The sheer simplicity of these banana pancakes will win you over for good! Kids are always asking for a little something tasty, and sometimes there's just no time to cook — pancakes to the rescue, every time.
Cooking method
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Step 1:
Purée the banana in a blender, pour in the milk, and mix well. In a separate bowl, whisk together the dry ingredients (flour, salt, sugar, cinnamon, baking powder). Pour the banana-milk mixture into the dry ingredients and stir to combine. Heat a skillet and grease it lightly with oil (just once). Spoon a tablespoon of batter onto the pan for each pancake — or a little more, since these come out bigger than typical fritters.
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Step 2:
Cook the pancakes over medium heat until golden, then flip and brown the other side the same way.
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Step 3:
Since these are American-style pancakes, they cook without any added oil. Serve the banana pancakes with honey, melted butter, or sour cream, and garnish with slices of ripe banana if you like.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Bananas - 89 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
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