Banana pancakes with pineapple batter (without eggs)
A very interesting version of fruit pancakes for breakfast is with a pineapple topping. Due to the fact that we use whole pineapple rings, the pancakes look very appetizing. What's also appealing is that there are no eggs or sugar in the dough for pancakes based on mashed banana and milk. Delicious, quick, exotic! Ingredients (for 3 servings)
Tinned pineapple (rings) - 230 g (6 pieces).
Banana - 1 pc (large, 310 gr)
Milk - 200 ml
Flour - 140 gr
Baking powder - 5 g
Salt - 1 pinch
Vegetable oil - 3 tablespoons
Prepare the necessary ingredients.
Peel the banana from the skin. Cut banana pulp (200 g) into thin slices and put it in the bowl of a blender or other kitchen chopper.
Pour in the milk at room temperature.
Whisk the milk with the banana pulp until smooth.
Add the flour, baking powder and a pinch of salt.
Whisk everything again until a smooth dough is obtained.
For convenience, transfer the dough to a bowl. The consistency of the dough is similar to a classic pancake batter, like thick sour cream.
Remove the canned pineapple rings from the syrup and blot with a paper towel. Then cut the pineapple rings lengthwise into two pieces, i.e. from 6 rings you will have 12.
Heat a frying pan with a little oil. Using a high heat, fry one side of the pineapple rings for about 1 minute, then flip them over.
Spoon 1.5 to 2 tablespoons of banana batter onto each pineapple ring.
Fry the fritters over medium heat until golden (about 2 minutes), then flip to the other side and fry for about 1 more minute, also over medium heat.
Fry all the fritters this way, using the remaining pineapple rings. I made 12 pancakes.
The pineapple-flavored banana fritters are ready!
Serve the pineapple-flavored banana fritters immediately after cooking.
The natural sweetness of the banana and pineapple is enough, but for those with a sweet tooth, you can offer condensed milk, honey or jam to the pancakes.
Bon appetit!