Sugar Bananas (also known as Ducasse) are a little shorter and rounder at the end than lady finger bananas. The skin is very thin and the banana is very dense, sweet and makes for a great pancake batter compared to the usual bananas found in western supermarkets (known as cavendish). I have posted a 2 ingredient banana pancake recipe before before using the cavendish type (see here) and in this post I’m using sugar bananas for the pancakes. The batter is a lot thicker resulting in a more authentic looking pancake (without the need for flour) and is so much easier to flip!
So a little fun fact – bananas don’t grow on trees! They are actually the worlds largest herb, with the trunk of the banana made from tightly wrapped leaves not wood. In Vietnam, we eat the the trunk, the blossom, the fruit (green and ripe) and use the leaves for cooking, wrapping and storing of food. How amazing is that?!
Bananas are a source of vitamin B6, C, fibre, magnesium and potassium. They also contain a protein called tryptophan which converts to serotonin (your happy hormone) that promotes relaxation and boosts your mood. Who needs MDMA when you can have a banana? 😉 They also make a great face mask (see my one ingredient face brightening mask recipe here and my 2 ingredient anti-aging face mask here) and the inside of a banana peel can help soothe mosquito bites (this really works, I’ve tried it!)
Sugar Banana Pancakes (Grain Free, Gluten Free and Sugar Free)
So back to these Sugar Banana Pancakes, they are sweet enough on their own and don’t need any syrup or honey. They are also great with berries, shredded coconut, cacao nibs or bacon!
SUGAR BANANA PANCAKES
(Grain Free, Gluten Free and Sugar Free)
Makes 10-12 pancakes (2 inch diameter)
Prep Time: 2 mins
Cook Time: 10 mins (depending how many you can fit in your pan)
You will need:
2 Sugar bananas (just ripe works best, that is yellow with no black spots)
Place your pan on medium low heat, it should be low enough that the pan or oil will not sizzle or smoke while you prepare the batter (I use setting 5 to 6 out of 9 on my electric stove)
Place all ingredients in blender or magic bullet (buy on amazon)
Place banana, egg and cinnamon in blender or magic bullet
Blend until smooth
Blend until smooth
Place one tbsp of coconut oil in the pan and swirl around
Place 1 tbsp of batter at a time in the pan, gently spread the batter into a neat circle using the spoon (I fit 4-5 pancakes in my pan)
Add 1 tbsp batter and spread gently with the back of the spoon
Cook for 1 minute (or until golden brown), then flip and cook for another 1 minute (check by lifting the side of the pancake after 30 seconds as they can easily burn due to the natural sugars)
It’s important not to let the batter sizzle too much as it will cause the pancakes to thin out, so ensure the pan is not too hot to avoid this
Repeat until all the batter is used
Store any extra pancakes in a container in the fridge to snack on throughout the day
Serve with berries, shredded coconut or enjoy on their own
Enjoy!
When I finish taking my photos and my son hears me say ‘you can eat now’…
2 Sugar bananas (just ripe works best, that is yellow with no black spots)
2 eggs
1 tsp cinnamon (buy on iherb or amazon)
coconut oil (buy on iherb or amazon)
Instructions
Place your pan on medium low heat, it should be low enough that the pan or oil will not sizzle or smoke while you prepare the batter (I use setting 5 to 6 out of 9 on my electric stove)
Place all ingredients in blender or magic bullet (buy on amazon)
Blend until smooth
Place one tbsp of coconut oil in the pan and swirl around
Place 1 tbsp of batter at a time in the pan, gently spread the batter into a neat circle using the spoon (I fit 4-5 pancakes in my pan)
Cook for 1 minute (or until golden brown), then flip and cook for another 1 minute (check by lifting the side of the pancake after 30 seconds as they can easily burn due to the natural sugars)
It's important not to let the batter sizzle too much as it will cause the pancakes to thin out, so ensure the pan is not too hot to avoid this
Repeat until all the batter is used
Store any extra pancakes in a container in the fridge to snack on throughout the day
Serve with berries, shredded coconut or enjoy on their own
