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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Recipe Information
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)
Instructions
Peel the ripe bananas and mash them in a large mixing bowl using a fork or potato masher until smooth.
Add the eggs, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
In a separate bowl, mix the cornflour, baking powder, cinnamon powder, and salt.
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.
Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of butter or oil.
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Spread slightly with the back of a spoon if needed.
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.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with maple syrup or honey drizzled on top and a side of fresh fruit if desired.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 67.9 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 345 mg | 27% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
