Banana Pancakes
Ingredients
- Flour, whole wheat, unenriched240g
- Baking Powder9.2g≈ 2 × 1 teaspoon
- Cinnamon Stick2.6g≈ 1 teaspoon ground
- Salt6g≈ 1 teaspoon
- Banana708g≈ 3.25 × 1 cup mashed
- Large Eggs100g≈ 2 large
- Skim Milk480g
- Canola oil42g
Estimated Cost
- Flour, whole wheat, unenriched (240g)—
- Baking Powder (9.2g)$0.17
- Cinnamon Stick (2.6g)$0.60
- Salt (6g)$0.01
- Banana (708g)$1.42
- Large Eggs (100g)$0.42
- Skim Milk (480g)—
- Canola oil (42g)—
* Cost estimate based on 5 of 8 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl.
- 2
2. Peel and blend 2 bananas thoroughly in a separate bowl. Pour in the eggs, milk, and vegetable oil while stirring well. Transfer this wet mixture to the flour mixture and fold until no dry flour streaks remain.
- 3
3. Lightly coat a griddle or skillet with nonstick spray. Heat over medium until a drop of water sizzles on the surface. Pour batter in 1/4 cup portions onto the hot griddle.
- 4
4. Watch for bubbles to break through the surface. Flip each pancake with a spatula.
- 5
5. Cook the second side for 2 to 3 minutes until the pancake is golden and set throughout. Keep cooking batches until all batter is used.
- 6
6. As the last pancakes cook, cut the 4 remaining bananas into slices.
- 7
7. Transfer pancakes to plates and top with the fresh banana slices.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.