You often want to eat some pancakes in the morning before to go to work or school but don’t because it’s usually full of sugar and very high in calories? Then you will love this Banana Pancake recipe because you will finally be able to eat delicious pancakes in the morning without ruining your diet.

Nutritional Values for the Banana Pancake 

  • Calories: 126
  • Protein: 3,5 g
  • Fat: 2,6 g
  • Carbs: 23 g


  • ¾ cup mashed ripe banana* (about 3 small, 2 medium or 1 extra large)
  • 1 large egg
  • 1 tablespoon of neutral oil
  • ¾ cup milk of choice
  • 1 cup all-purpose flour
  • ½ teaspoon cinnamon
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar
  • ½ teaspoon kosher salt
  • Serve with: almond butter, banana slices, honey or maple syrup


  1. In a medium bowl, mash the banana and measure it out. Whisk in the egg, neutral oil, and milk.
  2. In a separate bowl bowl, whisk together the all-purpose flour, cinnamon, baking powder, sugar, and kosher salt.
  3. Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. (If needed, you can add another tablespoon of milk to get it to a pourable consistency, but you shouldn’t need it for the first batch.)
  4. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles: about ¼ cup each. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
  5. If necessary, add a tiny splash of milk to the batter for the second batch so it comes to a pourable consistency. Repeat with the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with desired toppings.

Seems too much for you? Order your breakfast via our app Ruddy.

Wanna see other pancake recipes, go on All recipes.



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