Banana pancakes
15 servings
45 minutes
The recipe is taken from the book "Gluten-free. Simple baking recipes for family gatherings" by Asya Motina.
Calories47.5kcal
Proteins2grams
Fats1.2grams
Carbohydrates7.2grams
1
Mash the banana pulp with a fork until smooth puree, add eggs, flour, and mix to avoid lumps.
- Bananas: 180 g
- Chicken egg: 2 pieces
- Chickpea flour (gram flour): 60 g
2
Add yogurt, honey, salt, and baking powder.
- Greek yoghurt: 100 g
- Honey: 30 g
- Salt: pinch
- Baking powder (raising agent): 4 g
3
Mix thoroughly.
4
Pour the pancakes with a tablespoon onto a hot skillet greased with a drop of oil.
5
Fry on both sides: first with a lid until the surface of the pancakes becomes matte, then flip and cook without a lid.
6
If necessary, re-grease the pan with oil.
