Passover breakfasts can be one of the hardest meals to cook for, especially if you have kids. Not everybody is happy with matzo and butter for a whole week.
These pancakes are a great option. Most of the sweetness in the recipe comes from the bananas, with very little added sugar. The cinnamon, ginger and nutmeg bring the flavours of good banana bread and the toasted pecans add great texture. For the pickier eaters (or just chocolate lovers), adding chocolate chips is an excellent choice.
Try these during Passover and I bet you get asked for them during the year. They also happen to be gluten-free and dairy-free, so a good option for anybody looking to avoid either or both.
Passover Banana Bread Pancakes
- 2 ripe bananas, mashed
- 2 large eggs
- 1 tsp. vanilla
- 2 Tbsp. light brown sugar
- 2 tsp. baking powder
- 3/4 tsp. salt
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/2 cup potato starch
- 1/4 cup chopped toasted pecans and/or chocolate chip
- Place the peeled bananas in a mixinng bowl and use a fork or potato masher to mash them really well. Add the eggs and vanilla and mix with a spoon until incorporated.
- Add the brown sugar, baking powder, salt and the spices and mix well. Add the potato starch and stir until well combined, making sure there are no clumps of potato starch left.
- Place a non-stick skillet over medium-low heat. Spray with oil or add enough butter to lightly coat the pan. Use a 1/4 cup measuring cup to pour the batter into the pan. (You can make these any size you like, but I like to use 1/4-cup.) If you are adding nuts or chocolate chips, sprinkle them onto the pancakes now.
- Cook the pancakes until the edges start to brown and small bubbles start to come to the surface, 1-2 minutes. Use a spatula to flip them over and cook until the second side is golden brown.
- Serve immediately or keep them in a warm oven until they are all cooked. You should get 8-9 pancakes using 1/4-cup.
- Serve with butter, syrup and extra sliced bananas.