Breakfast
Banana pancakes
PrepPr10 minCookCk15 minTotalTot25 minServesSrv4Ca:PCa:P1:1.3
Ingredients
- 1 cup whole milk (or any milk, chilled)
- 1 cup masa harina
- 1 happy egg
- 1 ripe banana (over-ripe, mashed)
- 1/2 tsp baking soda + 1/2 tsp lemon juice or vinegar (as acid substitute for 1 tbsp baking powder)
- 1 tsp cinnamon
- 1/4 tsp salt
- Optional additions: 1/2 cup chocolate chips, blueberries, or chopped nuts (e.g., pecans, walnuts)
Directions
- In a large bowl, mash 1 ripe banana.
- Beat the mashed banana and egg together until blended.
- Whisk in 1 cup milk until combined.
- In a small bowl, mix 1/2 tsp baking soda with 1/2 tsp lemon juice or vinegar; let fizz, then add to the wet mixture.
- Whisk in 1 cup masa harina, 1 tsp cinnamon, and 1/4 tsp salt until just combined (batter will be slightly lumpy).
- Heat a large nonstick pan over medium heat until hot (test with water drops; if they sizzle, it’s ready).
- Pour 3-4 circles of batter into the pan.
- Cook until pancakes puff up and turn golden brown on the bottom, then flip and cook until golden on the other side.
- Serve warm, optionally topped with 1/2 cup chocolate chips, blueberries, or chopped nuts.
Nutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 199.225
- Total Fat 18.5g
- Saturated Fat 6.1g
- Trans Fat 0.3g
- Polyunsaturated Fat 1.2g
- Monounsaturated Fat 3.5g
- Cholesterol 234.7 mg
- Sodium 1313.1 mg
- Carbohydrate 137.2g
- Fiber 13.3g
- Sugar 30.5g
- Starch 87.1g
- Protein 24.5g
- Calcium 517 mg
- Phosphorus 663.8 mg
- Ca:P ratio 1:1.3
- Vitamin A 169.9 mcg
- Vitamin C 14.7 mg
- B1 (Thiamin) 0.5 mg
- B2 (Riboflavin) 0.5 mg
- B3 (Niacin) 3.2 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.7 mg
- Folate 52.3 mcg
- B12 1.8 mcg
- Vitamin K 1.7 mcg
- Copper 0.3 mg
- Zinc 3.9 mg
- Selenium 20.3 mcg
