Banana Pancake Stack

What is there not to love about pancakes, especially for brunch? It’s the perfect recipe to eat in that ” brunch zone” …..the no man’s (or woman’s land) when you’ve got out of bed too late for breakfast but too soon for lunch and you are RAVENOUS!

On regular days, when I am feeling virtuous, I make diet pancakes from just 2 eggs and 2 mashed bananas all mixed together and fried in batches with no butter in a non stick pan. They are fine BUT while this is enough for a modest diet breakfast for 2 people, they may not completely fill up my hungry tummy. The basic egg and banana recipe can also make quite a fragile batter and they can fall apart if you move them about too much in the pan.

So I played around with various ingredients to improve the basic recipe and came up with this one which I love. It makes a heavier but more filling and robust pancake which is strong enough to be stacked. I am a firm believer that a little of what you fancy does us good so I do eat these more filling pancakes occasionally.

Add loads more banana, nuts or any other fruit plus a drizzle of honey or maple syrup and you have a very impressive and satisfying brunch. The one in the header photo did feed 2 people though, I’m not that piggy!

Here’s my recipe. You can just serve up on plates with any fruit, nuts, yoghurt or syrup of your choice. They also taste fabulous just topped with grilled bacon.



For a stack construction I tend to make a lot of smaller rounder pancakes instead of a few huge ones which I normally end up with! You might need to make them in two batches to ensure they have enough room in the pan to spread out into pretty round shapes. Keep the first batch warm under a tea towel while you cook the second batch. Then just pile them up like Jenga bricks and tuck in. Delicious!

(for 2 big portions!)
2 mashed ripe medium sized bananas
3 eggs
3 dessertspoons of plain flour (I used bread flour but any plain flour is fine)
3 dessertspoons of organic jumbo porridge oats
1 level teaspoon of baking powder
half a teaspoon of ground cinnamon


Mash the bananas and mix well with all the other ingredients. Don’t worry if it looks a bit lumpy.

Fry in batches in a small amount of butter, flipping each pancake over once to cook both sides. This takes a few minutes each side. They will be golden brown and puffed up when cooked

Stack or serve on plates with any fruit, nuts, yoghurt, honey or maple syrup and enjoy!




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