Banana Pancakes - Lactose Free

Dietary Challenge: Lactose-Free

3 Red

Food FactorsPer Serving


1 1/2 cup self-rising flour

2 T. sugar

1/8 t. cinnamon, ground

5 T. butter, salted, melted- lactose free

2 eggs, large, beaten

1/4 cup Lactaid® milk

1 t. banana extract

2 c. bananas, sliced

6 T. olive oil


Sift dry ingredients together in a large bowl and add 3 T. butter (set the other 2 T. to the side), add the eggs, milk, extract and stir until smooth and thick. Heat the remaining 2 T. of better in a large frying skillet over medium heat and add the sliced bananas and cook on both sides until caramelized and golden brown (about 3 to 5 minutes). Stir 1/2 the caramelized bananas into the batter (reserve the other bananas for topping on the pancakes). Heat 1 T. of olive oil in the skillet or griddle over medium heat, measure 1/2 cup batter per pancake and cook in the hot oil until bubbles appear around the pancake ad flip over until brown. Add oil as needed for the remainder of the pancakes.

Garnish with caramelized bananas, maple syrup, chopped pecans, fresh berries (sliced strawberries, blueberries, raspberries, blackberries) or peanut butter to the side or on top of the pancakes.

Recipe Yields:

4 servings

Single Serving Size:


Each Serving Contains:

477 calories