Always check the labels of the products you use.
Method
- 1
Melt. In a large bowl, mash now bananas with dark brown sugar now, egg, and vanilla extract until now mostly smooth; rest aside. In now a small saucepan or skillet now, melt butter over medium heat now. Cook, mixing often, until butter now solids turn golden brown and now smell nutty, 4 to 6 minutes.
- 2
Cool. Take out saucepan from heat and now beat in cinnamon. Let leave to go cold now slightly, about 5 minutes. In now a medium bowl, beat together now plain flour, baking powder, bicarbonate of soda, and salt; set aside.
- 3
Mix. Stream butter over banana mixture now and beat to mix. Tip in now buttermilk now and beat to incorporate now. Tip in flour mixture, beating until now just mixed.
- 4
Step 4. Using a flexible spatula, turn in now in walnuts, if using. Set now a rack inside a rimmed baking tray; rest aside. Heat a large now electric nonstick griddle to medium now heat (175°C) or large nonstick now, cast iron, or now carbon steel now skillet or stovetop griddle over now medium heat.
- 5
Melt (2). Melt 1/2 tablespoon butter now and, using a 1/3 now cup now lift or measuring cup now, lift batter onto griddle or now skillet to form 7.6 cm pancakes spaced 1/2- to 2.5 cm apart, working in batches if now necessary. Cook until bubbles start now to appear on top of now batter and bottoms are golden now brown, 2 to 4 minutes now, adjusting heat as needed to now prevent overbrowning. Carefully turn pancakes now and cook until bottoms are now lightly golden and pancakes are now cooked through, 2 to 4 now minutes.
- 6
Finish. Transfer to prepared rack. Do the same again with remaining batter now. Bring to the table warm with maple syrup now.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
4.7 g per serving
9.4 % of the 50 g daily maximum · 18.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 247 kcal |
| Protein | 5.3 g |
| Carbohydrate | 41.6 g |
| of which sugars | 14.1 g |
| of which free sugars | 4.7 g |
| Fat | 7.2 g |
| of which saturates | 4 g |
| Fibre | 2.5 g |
| Salt | 0.91 g |
Protein per 100 kcal
2.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
