Banana-corn pancakes
12 servings
30 minutes
Banana-corn pancakes are a cozy blend of sweet ripe bananas and the delicate texture of corn flour. This recipe is inspired by American cuisine, where pancakes hold a special place at breakfast. Their softness is achieved through vanilla yogurt and baking powder, while added raisins and almonds provide a pleasant crunch. The light sweetness of rice syrup balances the flavor, and the preparation process is simple and accessible. These pancakes pair wonderfully with syrup, fresh fruits, or nut butter, creating a rich and invigorating breakfast. An ideal option for those seeking harmony between taste and health!
1
Mix two types of flour, baking soda, and baking powder in a bowl. Blend bananas, yogurt, egg, brown rice syrup, and oil until smooth. Pour the mixture into the bowl with flour and mix well. Add raisins and nuts. Let the dough rest for 10 minutes. Add a little water if the dough is too thick.
- Whole wheat flour (stone-ground): 1 glass
- Coarse cornmeal (polenta): 0.3 glass
- Baking powder (raising agent): 1 tablespoon
- Baking soda: 0.8 teaspoon
- Bananas: 2 pieces
- Vanilla yoghurt: 1.5 glass
- Chicken egg: 1 piece
- Dark rice syrup: 2 tablespoons
- Vegetable oil: 1.5 tablespoon
- Raisins: 50 g
- Almond: 40 g
2
Heat a non-stick skillet over medium heat. Check the skillet's heat by dropping a little water on its surface. Spray with oil.
- Vegetable oil: 1.5 tablespoon
3
Pour 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form at the edges of the pancake. Flip and cook for another 1-2 minutes until golden brown. Serve with syrup and fresh fruits to taste.
- Dark rice syrup: 2 tablespoons
