Banana Cornflour Pancakes

Discover the perfect blend of sweetness and fluff with these Banana Cornflour Pancakes—a gluten-free treat that's as wholesome as it is delicious. Made from ripe bananas for natural sweetness and cornflour for a light, airy texture, these pancakes are spiced with a hint of cinnamon and vanilla for a warm, aromatic finish. Quick and easy to prepare in just 25 minutes, this recipe is ideal for busy mornings or indulgent brunches. Whether topped with a drizzle of maple syrup, a handful of fresh fruit, or enjoyed plain, these pancakes are a versatile delight suitable for all taste preferences. Plus, they can be made dairy-free with plant-based milk and are cooked to golden perfection using a simple stovetop technique. Perfect for pancake enthusiasts seeking a gluten-free, nutrient-packed breakfast option, these Banana Cornflour Pancakes are sure to become a family favorite!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 pieces Ripe bananas
• 120 grams Cornflour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Cinnamon powder
• 0.25 teaspoons Salt
• 2 large Eggs
• 180 milliliters Milk (or plant-based milk)
• 1 teaspoon Vanilla extract
• 20 grams Butter (or oil) for greasing
• 30 milliliters Maple syrup or honey (optional, for serving)
• 100 grams Fresh fruit (optional, for serving)

Directions

Step 1

Peel the ripe bananas and mash them in a large mixing bowl using a fork or potato masher until smooth.

Step 2

Add the eggs, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined.

Step 3

In a separate bowl, mix the cornflour, baking powder, cinnamon powder, and salt.

Step 4

Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms. Avoid overmixing to keep the pancakes light and fluffy.

Step 5

Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of butter or oil.

Step 6

Scoop about 1/4 cup of the batter onto the skillet for each pancake. Spread slightly with the back of a spoon if needed.

Step 7

Cook the pancakes for 2-3 minutes on one side, until bubbles form on the surface and the edges are set. Flip them carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.

Step 8

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 9

Serve the pancakes warm with maple syrup or honey drizzled on top and a side of fresh fruit if desired.

Nutrition Facts

Serving size	805.7 grams (805.7g)

Amount per serving	% Daily Value*
Calories	1200

Total Fat 34.50g	44%
Saturated Fat 16.30g	82%
Polyunsaturated Fat NaNg
Cholesterol 430mg	143%
Sodium 1491mg	65%
Total Carbohydrate 198.00g	72%
Dietary Fiber 18.10g	65%
Total Sugars 67.90g
Protein 30.10g	60%

Vitamin D 176IU	882%
Calcium 345mg	27%
Iron 3mg	18%
Potassium 1794mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 9.8%

Carbs: 64.8%