Ingredients for Banana Cornflour Pancakes
- 1 cup cornflour
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons baking powder
- 2 tablespoons butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 ripe mashed bananas
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How to Make Banana Cornflour Pancakes
- In a large bowl, whisk together 1 cup cornflour, 1/2 cup sugar, 2 teaspoons baking powder, and 1 teaspoon ground cinnamon.
- In a separate bowl, blend 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract, and 2 ripe mashed bananas until smooth.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Melt 2 tablespoons of butter and stir it into the batter.
- Heat a lightly greased griddle or frying pan over medium heat.
- Pour 1/2 cup of batter onto the hot griddle for each pancake. Since the batter is fluffy, it's best to cook them covered for faster, even cooking.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully when the top is dry and bubbles start to appear.
- Serve immediately and enjoy! Top with your favorite toppings like maple syrup, whipped cream, or fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
95g
Fat
28g
Carbs
17g
