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Banana pancakes

These scrumptious  banana pancakes are just the thing for a leisurely weekend breakfast.
  • Cooking time15 minutes
  • Prep time15 minutes
  • Servings5 portions
recipe image Banana pancakes


  • 2 tablespoons Stork melted
  • 150g wholemeal flour
  • 25g caster sugar
  • 1 level tablespoon baking powder
  • ½ teaspoon each ground cinnamon and vanilla essence
  • 300ml soya milk (unsweetened)
  • 5 bananas
  • Maple syrup to drizzle

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place all dry ingredients into a mixing bowl and gradually stir in milk, mixing well after each addition. Finally stir in half the melted Stork.
  2. Heat a little remaining Stork in a non stick frying pan and pour excess into a small bowl to use for the next one.  Add a large tablespoon of batter per pancake into the pan to make pancakes about 7.5cm across.
  3. Cook 2-3 minutes over a medium heat until small bubbles appear on the surface, turn over and cook a further 2-3 minutes until golden.
  4. Serve with sliced bananas and drizzle with maple syrup. Strawberries and blueberries are also delicious.