These Fluffy Banana Pancakes are an easy Thermomix recipe made with simple pantry ingredients. Incredibly fluffy and naturally sweet from ripe bananas, they’re perfect for breakfast, brunch or a quick lunchbox snack.
They are a great way to use up overripe bananas and are ready in minutes. Kids love to help make these easy Banana Pancakes!
The lovely Mez Nelson made these for me one day at work recently when I had a terrible toothache and had hurt my back. I was in so much pain that she helped down onto the floor and made me these Banana Pancakes – you can literally taste the love!
Personally I think they taste a bit like banana bread but not quite as sweet – if you prefer them a little sweeter, you can adjust the sugar to your liking (or leave it out if your bananas are super ripe).
The recipe is egg-free and is the perfect way to use up a couple of ripe bananas!
I love that the Greek yoghurt adds a little extra protein to help keep you fuller for longer. The testing team also experimented with replacing 40g of the flour with vanilla protein powder for an extra protein boost.
Serve them for breakfast with slices of fresh banana and maple syrup or perhaps make some smaller pancakes to have as lunch-box snacks for the kids.
If these are a hit with the kids, you might like to freeze some to pop into lunchboxes as an easy snack,
What ingredients you will need?
- Bananas – Ripe bananas give the best flavour and sweetness. If your bananas are very sweet, you may like to not use the sugar.
- Yoghurt – Greek or natural yoghurt works best for a fluffy texture. You can use dairy-free yoghurt or high protein yoghurt, depending on your needs.
- Milk – Any milk can be used, including almond milk. Feel free to add an extra 30g if you feel your mixture is too thick.
- Sugar – I personally prefer them with a little bit of sugar, but feel free to leave it out if your bananas are very ripe and naturally sweet. You could add an extra 1/2 to 1 banana instead too.
How to serve banana pancakes
Serve warm with sliced banana and maple syrup or fresh berries and whipped cream.
They are also delicious with nut butter or cinnamon sugar.
These pancakes work just as well for breakfast, lunchboxes or an easy afternoon snack after school.
Storage and meal prep
Store cooked pancakes in an airtight container in the fridge for up to 5 days.
Freeze with baking paper between payers for up to 2 months.
Reheat in a pan, toaster or microwave until warm.
Some other Thermomix Pancake Recipes you might love…
Ingredients
- 2 ripe bananas - peeled
- ½ tsp bicarb soda
- 1 tsp vanilla paste
- 150 g Greek yoghurt - dairy-free if required
- 80 g milk - dairy-free if required
- 20 g caster sugar - optional
- 250 g self-raising flour - gluten-free if required
- Butter or oil for cooking
Instructions
Thermo cooker
- Add bananas to mixer bowl. Blend for 10 sec/speed 6/MC on. Scrape down.
- Add bicarb soda, vanilla, yoghurt, milk and sugar (if using). Mix for 10 sec/speed 8/MC on.
- Add flour and mix for 10 sec/speed 4/MC on, scrape down and repeat if needed. You can add 30 g extra milk to loosen the mixture if desired, but it is a thick mixture.
- Heat a non-stick pan over medium to low heat and add a little bit of butter, Cook ¼ cup portions until bubbles appear on top, then flip and cook until golden.
Conventional
- Add bananas to blender. Blend for 10 sec. Scrape down.
- Add bicarb soda, vanilla, yoghurt, milk and sugar (if using). Mix for 10 sec.
- Add flour to a bowl and pour in banana mixture. Fold through mixture until just combined. Add a little more milk if desired, the mixture will be thick.
- Heat a non-stick pan over medium to low heat and add a little bit of butter, Cook ¼ cup portions until bubbles appear on top, then flip and cook until golden.
Notes
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Replace 40 g of flour with 40 g vanilla protein powder.
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Or, use 200 g high-protein Greek yoghurt (like YoPro).
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You can also add an extra egg (mix in before the flour).
Nutrition
FAQs
Can I make these banana pancakes dairy-free?
Yes. Use dairy-free yoghurt and plant-based milk.
Can I make the batter ahead of time?
The batter is best cooked fresh, but the cooked pancakes freeze and reheat very well.