The best delicious Banana Cornmeal Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Cornmeal Pancakes recipe today!
Hello my friends, this Banana Cornmeal Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Banana Cornmeal Pancakes is amazingly delicious, and addictive, everyone will be asking for more Banana Cornmeal Pancakes.
What Makes This Banana Cornmeal Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana Cornmeal Pancakes.
Ready to make this Banana Cornmeal Pancakes Recipe? Let’s do it!
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1 c Cornmeal
1 c Flour
1/2 ts Cinnamon
1 1/2 ts Baking soda
3 tb Brown sugar
1 pn Salt
1 c Plain yogurt
1 ts Vanilla extract
3/4 c Milk
1 Ripe banana; quartered
-lengthwise
; and thinly sliced
2 tb Unsalted butter; melted
3 Egg whites
Vegetable oil; for skillet
=== GARNISH ===
Unsalted butter; softened
Maple syrup
Heat a cast iron pan over low heat to warm up for 5 minutes. In a
large bowl combine the cornmeal and flour. Stir the cinnamon, baking
soda and brown sugar together and place in the bowl. Add a pinch of
salt. In another bowl combine the yogurt, vanilla and milk. Using a
wooden spoon, stir the mixture into the dry ingredients. Lightly fold
in the bananas and melted butter. Beat the egg whites until soft
peaks form. Gently fold in the egg whites. Add 1 teaspoon of oil to
the skillet and add 1 tablespoon of batter to the pan, spreading the
batter to form even 2-inch pancakes. Cook until bubbles cover the
surface, flip and cook until golden underneath, about 30 to 40
seconds. Continue with the remaining batter. Serve immediately with
butter and syrup. This recipe yields 2 dozen pancakes.
Yields
24 servings
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