• 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp Gregg's Ground Cinnamon
  • 2 Tbsp caster sugar
  • 2 eggs
  • ½ cup mashed bananas, (about 1 large ripe banana)
  • 1 ¾ cup buttermilk
  • 30 g butter, melted
  • Extra melted butter for cooking
  1. Sift flour, baking powder, baking soda and Gregg’s Ground Cinnamon into a mixing bowl. Stir in sugar.
  2. Whisk together eggs, banana and buttermilk. Pour into the dry ingredients with the melted butter and stir to mix.
  3. Brush the base of a frying pan or crepe pan with a little melted butter or oil, and gently heat the pan – do not allow the butter to burn! Drop spoonfuls (about ¼ cup) of batter into the pan. Cook over a medium to low heat for approximately 3 minutes or until bubbles appear on the surface. Turn the pancakes and cook the other side for a further 2-3 minutes or until pancakes are golden and cooked. Cook the remaining batter.

Ideas for serving:

  1. Stack 2-3 pancakes – top with grilled bacon and pour over maple syrup.
  2. Stack 2-3 pancakes – top with a scoop of your favourite ice-cream and spoon over Wattie’s Peach Slices in Juice.
  3. Stack 2-3 pancakes serve with Easy Salted Caramel Peanut Sauce, crème fraiche and drained Wattie’s Apricots in syrup.

Top Tips

  • Ensure the bananas are very ripe to give a good banana flavour to the pancakes.
  • Freeze pancakes on a tray in a single layer. Once frozen pack into sealable plastic bags. Remove pancakes from the freezer as required. Thaw at room temp. Once thawed can be re-heated in the microwave if wished. Store in freezer for up to 1 month.
  • This pancake recipe is freezer friendly. Freeze pancakes on a tray in a single layer. Once frozen pack into sealable plastic bags. Remove pancakes from the freezer as required. Thaw at room temp. Once thawed can be re-heated in the microwave if wished. Store in freezer for up to 1 month.

Made With

Rate and Review

0 Ratings