Banana Cinnamon Pancakes
3 servings
20 minutes
Banana pancakes with cinnamon are a cozy treat exuding a gentle aroma of spices and ripe fruits. Their roots trace back to European cuisine, where simple ingredients transform into morning magic. The pancakes have a soft, airy texture, and the sweetness of banana harmonizes with the warm hint of cinnamon, creating a perfect balance of flavor. Thanks to the baking powder, they turn out light and fluffy, while frying in vegetable oil gives them a golden crust. Ideal for breakfast or a cozy tea time. They can be served with honey, nuts, or natural yogurt to enhance the flavor experience.
1
In a large bowl, mix bananas, cinnamon, sugar, and egg.
- Bananas: 2 pieces
- Ground cinnamon: 0.3 teaspoon
- Brown sugar: 1 tablespoon
- Chicken egg: 1 piece
2
Mash the mass with a pestle or crush the banana with a fork and mix it a bit with a mixer. Pour in the milk, add flour, vegetable oil, and baking powder, and beat the mixture until fully combined.
- Bananas: 2 pieces
- Milk: 200 ml
- Wheat flour: 160 g
- Vegetable oil: 2 tablespoons
- Baking powder (raising agent): 2 teaspoons
3
Heat the pan over medium heat, add a small amount of vegetable oil. Place the pancakes in the pan. Fry in batches and do not add too many at once.
- Vegetable oil: 2 tablespoons
4
Fry on medium heat until golden brown for about 2 minutes. Carefully flip (the pancakes are very delicate) and fry on the other side. Do the same with the remaining batter.
- Vegetable oil: 2 tablespoons
