Fluffy Banana Pancakes

Ingredients

• 250 g Ripe bananas (Peeled and sliced before being mashed)
• 2 units Eggs (Separate whites from yolks)
• 30 ml Sunflower oil (2 tablespoons, neutral oil)
• 200 g All‑purpose flour (Sift to avoid lumps)
• 5 g Baking powder (About 1 teaspoon)
• 2 g Ground cinnamon (½ teaspoon)
• 1 g Salt (A pinch)
• 30 g Brown sugar (2 tablespoons)
• 120 ml Whole milk (At room temperature, about ½ cup)

Instructions

1. Separate egg whites from yolks

   Crack the eggs and place the whites in one bowl, the yolks in another. Ensure no yolk piece falls into the whites.

   Time: PT2M

2. Prepare the bananas

   Peel the bananas, slice them and weigh to get exactly 250 g. Then mash the slices until you obtain a smooth purée.

   Time: PT5M

3. Mix banana purée, yolks and oil

   Add the egg yolks and sunflower oil to the banana purée. Whisk vigorously until you get a homogeneous mixture.

   Time: PT3M

4. Prepare dry ingredients

   In the third bowl, combine the flour, baking powder, cinnamon, salt and brown sugar. Mix lightly to distribute the powders.

   Time: PT2M

5. Incorporate liquids into dry

   Make a well in the center of the dry ingredients, pour in the banana‑yolk mixture, then add the room‑temperature milk. Whisk until you obtain a homogeneous batter, without lumps.

   Time: PT3M

6. Whip egg whites to stiff peaks

   Using an electric mixer, whisk the egg whites until you get firm, glossy peaks.

   Time: PT5M

7. Fold the whites into the batter

   Add the whipped whites to the batter in three additions, gently lifting with the spatula so as not to break them. The batter should remain light and fluffy.

   Time: PT3M

8. Heat the pan

   Heat a non‑stick skillet over medium‑low heat. Lightly grease the surface with a paper towel dabbed with a drizzle of oil.

   Time: PT2M

   Temperature: Feu moyen‑doux

9. Cook first side

   Pour a ladle of batter into the pan. Let cook until small bubbles appear on the surface (about 2 minutes).

   Time: PT8M

   Temperature: Feu moyen‑doux

10. Flip and cook other side

    With a spatula, flip the pancake and let cook another 1 minute until golden.

    Time: PT5M

    Temperature: Feu moyen‑doux

11. Repeat cooking

    Repeat steps 9 and 10 until the batter is exhausted, lightly greasing the pan between batches if needed. Keep cooked pancakes warm on a plate.

    Time: PT5M

12. Serve

    Serve the pancakes immediately, accompanied by maple syrup, jam or fresh fruit to taste.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ripe bananas: Unsweetened applesauce
• Instead of Eggs: Egg substitute (linseed) for yolks, Aquafaba for whites
• Instead of Sunflower oil: Canola oil, Neutral vegetable oil
• Instead of All‑purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Ground cinnamon: Nutmeg, Cardamom
• Instead of Salt: Sea salt
• Instead of Brown sugar: Brown sugar, Cane sugar
• Instead of Whole milk: Almond milk, Soy milk

Equipment Needed

• Mixing bowl – 2 large
• Additional mixing bowl for dry ingredients
• Whisk
• Electric mixer
• Flexible spatula
• Non‑stick skillet
• Ladle
• Paper towel (kitchen roll) (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Incorporate liquids into dry ingredients without forming lumps
• Whip egg whites to stiff peaks
• Fold the whipped egg whites gently to retain lightness

Chef Tips from the Video

• Add a teaspoon of vanilla extract to the batter for extra flavor.
• Replace whole milk with buttermilk for even fluffier pancakes.
• Sprinkle a little extra cinnamon on each pancake just before flipping.

Troubleshooting

Storage

Refrigerator: Store pancakes in an airtight container, up to 2 days maximum.

Freezer: Wrap pancakes individually in plastic wrap then place in a freezer bag, up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter without the whipped whites, cover and refrigerate 1 hour; whip the whites at cooking time.
• Cooked pancakes can be reheated in a toaster or microwave before serving.