Battered Banana Pancakes are a fun and delicious hybrid of classic pancakes and banana pancakes. They are very easy to make, only require a few key ingredients and will be appreciated by everyone. Serve them for breakfast, brunch or as an afternoon snack. These battered banana pancakes are both gluten, dairy and sugar free.
Pancakes are a breakfast and brunch classic. Over the last couple of years banana pancakes have also made a rocket carrier and also become a breakfast and brunch favorite. But have you ever tried pancake covered banana slices? If you haven’t you’re in for a treat! Imagine a sweet, warm and creamy banana middle covered with a fluffy and delicious pancake batter. If you love pancakes and you love bananas, these pancake batter covered banana slices are a must try. They are both easy to make, taste amazing and is a perfect way to include some extra fruits in your meal. These pancakes have been a true success when I’ve served them for both adults and kids! They’re both cute being mini sized, looks a bit like cereal but will be a fun and delicious surprise for those how don’t know there’s a piece of banana hidden in them. Make these battered banana pancakes for breakfast, brunch or as a sweet afternoon snack. They are both gluten, dairy and sugar free.
A few tips:
- Use firm bananas to make sure they don’t become too mushy or soft after you’ve fried them.
- I used one of my favorite oat flour based pancakes batter to make them, but used a little less water and milk than usual to make sure the batter doesn’t become too runny. You want the batter to stick to the bananas while frying them.
- You can of course use any pancakes batter to make these battered banana pancakes. But a good idea is to use a little less liquid than you have in your regular pancake batter.
- I prefer using two nonstick pans when frying them, just to speed up the frying time.
- If you use one pan I would recommend you to store the already fried battered banana pancakes in the oven on low heat to keep them warm.
- You can top these battered banana pancakes just as you like.
Ingredients for these Battered Banana Pancakes:
- Oat flour
- Plant based milk (or regular)
- Vanilla extract or stevia vanilla drops
- Sweetener of choice (optional)
- Coconut oil
- Sugar free icing sugar
Other recipes you might like:
- Apple Cinnamon Pancakes (Gluten & Refined Sugar Free)
- Scrambled Sweet Potato Pancakes (Gluten, Dairy & Sugar Free)
- Chocolate Dutch Baby with Pears (Gluten, Dairy & Refined Sugar Free)
- Banana Dutch Baby (Gluten & Sugar Free)
- Cinnamon Bun Pancakes (Gluten & Refined Sugar Free)
- Almond Flour Pancakes (Gluten, Grain, Dairy, Sugar Free & Low Carb)
- Pancake Popovers (Gluten, Sugar & Dairy Free)
- Oven Baked Banana Pancake (Gluten, Grain, Dairy, Sugar & Oil Free)
- Swedish Pancakes (Gluten, Diary & Sugar Free)
- Sweet Potato French Toast (Gluten, Sugar & Grain Free)
- Oat Flour Dutch Baby with Yogurt & Fresh Berries (Gluten & Sugar Free)
- Pancake Breakfast Cereal
Battered Banana Pancakes (Gluten, Dairy & Sugar Free)
- 2 Bananas sliced
- 1 Egg
- 2 dl Oat flour
- 1 dl Water
- 1/4 dl Plant based milk
- 1 tsp Vanilla extract or stevia vanilla drops
- Sweetener, to taste (optional)
- Coconut oil, to fry
- 50 g Raspberries
- 50 g Blueberries
- Sugar free icing sugar
- Preheat one or two nonstick pans over medium heat with some coconut oil.
- Place all the ingredients for the pancake batter in a high speed blender and mix until smooth. The batter should be quite thick.
- Slice the bananas.
- Add the bananas to the pancake batter and cover well.
- Place 5-10 batter covered bananas in each nonstick pan and fry for 2-3 minutes on each side, until golden brown. Repeat with the remaining batter and banana slices.
- Place in bowls and top with fresh berries and icing sugar. Serve warm.