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The Best Banana Pancakes

| Breakfast, Brunch | American


1 cup flour 2 tbsp sugar 2 tsp baking powder ½ tsp salt
1 over ripe banana, peeled 1 cup skimmed milk 2 large eggs ½ tsp vanilla extract
Vegetable oil 3 tbsp unsalted butter, melted Maple syrup or honey Fresh blueberries, bananas
Select Ingredients
  • 1X
    Five Star Plain Flour
    1 Kg
  • 1X
    Blueberries, Imported
  • 1X
    Egyptian Growers Baladi Eggs
    10 Eggs
  • 1X
    Bananas, Imported
+ Add Selected Ingredients to Cart  EGP207.00


  1. In a large bowl, whisk together the flour, sugar, salt and baking powder.
  2. In a small bowl, mesh the banana with a fork until smooth. Continue by adding the eggs, then the milk followed by the vanilla and whisk until smooth and evenly incorporated.
  3. Pour the banana mix into the flour bowl.
  4. Fold the batter gently, but do not over mix. The mixture should be thick and with lumps.
  5. Heat a non stick pan over medium heat. When hot, add a spoonful of butter with a drizzle of vegetable oil onto the pan. Add ¼ cup of the batter onto the pan, spacing the pancakes about 2 inches apart. Once the pancakes begin to form holes or bubbles (approximately 2 min), flip and cook the other side until golden brown.
  6. Serve the pancakes with maple syrup of honey and garnish with fresh blueberries and bananas.
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