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Banana Pancake
Breakfast • Singapore
How to Make Banana Pancake (Traditional & Healthy Version)
Banana Pancake is a beloved breakfast treat in Singapore, popular at local kopitiams and hawker centres for its irresistible aroma and comforting flavor. This dish represents the fusion influences in Singaporean cuisine, blending traditional pancake techniques with tropical bananas, a staple found in local markets. The Banana Pancake is often enjoyed as a morning pick-me-up or a teatime snack, and its soft, fluffy texture paired with naturally sweet bananas makes it a favorite among Singaporeans of all ages. Rooted in the multicultural tapestry of Singapore, the Banana Pancake has evolved to suit health-conscious diners. Today's version incorporates whole wheat flour and minimal sugar, making it a nutritious breakfast choice without sacrificing the authentic taste. The recipe reflects Singapore's creative food culture, where hawker stalls adapt classic recipes to meet modern dietary needs. Whether served plain or with a drizzle of honey, Banana Pancake captures the essence of Singaporean breakfast culture—simple, wholesome, and bursting with flavor.
Ingredients(for 1 pancake per serving, as commonly served at Singapore kopitiams)
- 2 medium Ripe bananas (pisang)
- 1 cup Whole wheat flour (healthier alternative to plain flour)
- 1 large Egg
- 1/2 cup Low-fat milk (can use oat or soy milk for vegan)
- 1 tsp Baking powder
- 1/4 tsp Sea salt
- 1/2 tsp Cinnamon powder - optional
- 1/2 tsp Vanilla extract - optional
- 1 tbsp Olive oil (for greasing pan)
- 1 tbsp Honey (optional for topping) - optional
Instructions
- 1
Peel and mash the ripe bananas in a mixing bowl until smooth.
3 minutes
Use pisang raja for extra aroma and sweetness.
- 2
Add the egg, low-fat milk, and vanilla extract to the mashed bananas. Mix well.
2 minutes
Ensure the mixture is well combined for even texture.
- 3
In a separate bowl, combine whole wheat flour, baking powder, sea salt, and cinnamon powder.
2 minutes
Sift flour to avoid lumps.
- 4
Gradually fold the dry ingredients into the banana mixture until a smooth batter forms.
4 minutes
Do not overmix to keep pancakes fluffy.
Why This Dish is Healthy
Banana Pancake is a healthy choice due to its use of whole grains, lean proteins, and natural fruit sugars. It avoids refined sugar and incorporates nutrient-dense ingredients typical of Singaporean fusion cuisine. This recipe is lower in calories and higher in fiber than traditional pancakes, making it ideal for those tracking their macros and seeking a wholesome, satisfying meal that supports weight management and overall wellness.
This Banana Pancake recipe offers a nutritious start to the day, with whole wheat flour providing dietary fiber and complex carbohydrates for sustained energy. Eggs add high-quality protein, while bananas supply potassium, vitamin B6, and antioxidants. Using low-fat milk reduces saturated fat, and olive oil is a heart-healthy fat source. Cinnamon offers anti-inflammatory benefits, and honey (if used) is a natural sweetener. The dish is rich in essential vitamins and minerals, making it a balanced breakfast option.
Pro Tips
- 💡Tip 1: Use ripe Singaporean bananas for maximum sweetness and flavor.
- 💡Tip 2: Prepare batter just before cooking for fluffier pancakes.
- 💡Tip 3: Avoid overcrowding the skillet for even cooking.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. Avoid freezing to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
