Go Back Email Link
a plate with fluffy banana pancakes topped with honey and banana slices and served with berries

Banana Pancakes with Sweet Spices, Honey and Berries

These delicate and fluffy banana pancakes are full of natural sweetness accentuated by fragrant green cardamom and spicy and woody cinnamon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Equipment

  • 1 Mixing Bowl
  • 1 large pan
  • 1 medium pan for caramelized pecans

Ingredients
  

Yields ±12 pancakes:

  • 1 cup all purpose flour 250g
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground green cardamom
  • 1 egg
  • 2 medium very ripe bananas
  • 2/3 cup milk

For caramelized pecans:

  • 1 cup pecan halves
  • 1/4 cup water
  • 2 tbsp brown or coconut sugar

For toppings/sides:

  • A few extra banana slices
  • Fresh berries
  • Honey or maple syrup

Instructions
 

To make the pancakes:

  • Use a blender to blend together 2 very ripe bananas and one egg.
  • Add 1 cup of flour, 2 tsp baking powder, 1 tsp each ground cinnamon and green cardamom to the mixture and pour in 2/3 cups of milk.
  • Blend everything together until smooth. There may be some occasional lumps which is totally fine.
  • If the batter looks too thick, add a splash of milk. It should have a consistency similar to that of condensed milk.
  • Heat 2 tbsp cooking oil in a large pan to medium.
  • Scoop the batter with a ladle. Slowly pour the batter onto a pan to form pancakes of about 8cm in diameter. One full ladle typically contains batter for three pancakes.
  • Fry for 3-4 minutes until the pancakes turn opaque, then flip and continue frying until they turn golden.
  • Serve with fresh berries, honey or maple syrup and caramelized pecans, with a few extra banana slices on top.

To make the caramelized pecans:

  • Heat a medium pan until very hot and pour in 1/4 cups of water.
  • Add 2 tbsp of brown or coconut sugar and stir to dissolve.
  • When the caramel thickens, pour in the pecan halves.
  • Move and turn them around constantly until most of the syrup dries out and the nuts are coated.
  • Transfer to a baking sheet and separate with tongs. Let cool before using.

Notes

  • The pancakes can last in the fridge for a day or two.
  • Caramelized pecans can be stored in an airtight container and used for deserts or salads.