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Banana Pancakes

These gluten-free Banana Pancakes from BBC2 series Eat Well For Less are quick and easy to whip up for a guilt-free sweet breakfast or brunch.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


It’s amazing what you can make with two slightly squishy bananas! These pancakes are super speedy and hit the spot when you want something sweet for breakfast.

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2 large over-ripe bananas, peeled and roughly chopped
4 eggs
½ tsp gluten-free baking powder
small pinch of ground cinnamon
2 tsp vegetable oil
200g fresh berries (such as blueberries, raspberries or strawberries, or a mixture)


Put the bananas into a small mixing bowl and mash really well until smooth, then add the eggs and beat until combined. Add the baking powder and cinnamon and fold together.

Heat a frying pan until hot, then add half of the vegetable oil. Drop in large spoonfuls of the batter (you’ll need to cook the pancakes in two batches), then fry over a medium heat for 1 minute until golden and just bubbling on the top. Flip over and fry for another 30–45 seconds until cooked through.

Remove to serving plates and then repeat with the remaining oil and batter.

Top the warm pancakes with the fresh berries – or if you fancy, throw the berries into the batter and cook them in the pancakes.

Tip: You can make a batch of pancakes in advance, then cool and keep them on a covered plate in the fridge for up to 3 days. Reheat in a microwave oven as needed – simply place them in a single layer on a suitable plate, cover loosely with kitchen paper and microwave on high for 30 seconds per batch until hot through.

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From the book: Eat Well for Less: Family Feasts on a Budget

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