Do you love pancakes for breakfast – or as a little afternoon snack?
Here you get a recipe for Ubberup Højskole’s very popular banana pancakes, which are both juicy and crispy and can be added to just the taste you want. And then they are a healthy alternative to the traditional pancakes.

4 people

What you need:

4 eggs
3 bananas, ripe
200 g oatmeal
2 dl minimal milk
1 teaspoon baking powder
1 teaspoon salt
Add if necessary. a little cinnamon, vanilla powder, cardamom or grated peel of orange or lemon
Butter or oil for baking

Here’s how you do it:

  • Stir oatmeal, baking powder, salt, milk and eggs to a smooth mass
  • Let the mass soak for a minimum of 15 min
  • Mash the bananas well with a fork (or use a stick blender) and stir the mash together with the dough, just before baking the banana pancakes
  • Add if necessary. one of the flavors
  • Bake the banana pancakes in a pan, approx. 3 pieces. on the forehead at a time
  • Use approx. 2 tablespoons dough for each pancake, they should be small and thick
  • Bake them for 2-3 min. on each side over medium heat until golden

Serving suggestions:
Eat the banana pancakes for breakfast with fresh fruit or as a snack if necessary. with a little jam.

The banana pancakes are good to include in the food package
. a slightly larger portion and freeze until the days when you are busy
If you have overripe bananas, they can be frozen and used after thawing

Kcal Protein Cool Carbohydrate Dietary fiber
Pr. 100 g 147 7 4 20 2,5