| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 8g | 4g | 49g |
| sugars | fibre | protein | salt |
| 18g | 4g | 7g | 0.4g |
One of my stand-out favorites has to be the Sapodilla and Banana Pancakes recipe. Every bite captures the sweet and unique undertones of these tropical fruits, along with textures that remind me of the beautiful Miami mornings of my youth.
Blending these tropical tastes takes me back to my Cuban roots, with sapodilla being a common fruit of the region, and creating this recipe always feels like a dance – a choreographed routine between the humble pancake batter and the exuberant tropical fruits. It’s an echo of my dual careers: both in my kitchen and on the dance floor.
Unfamiliar with Sapodilla?
The sapodilla might not be a fruit you’re familiar with, but it’s one I grew up enjoying in Miami. It’s a gift of the subtropics, a delightfully sweet fruit with a pear-like texture. When combined with the familiar taste of banana, another staple of Caribbean cuisine, the result is an exotic flavor profile that marries exceptionally well with traditional pancake ingredients. Need more info on sapodilla? Here’s a well-curated article on this magnificent fruit from Healthline.
A Nod to Health
While these Sapodilla and Banana Pancakes are a treat unto themselves, they also have some hidden health benefits. Bananas deliver a significant dose of potassium and Vitamin B6, while sapodillas are supplemental in allergy prevention and bone health. Prioritizing taste doesn’t mean you have to compromise on health.
My Sapodilla and Banana Pancakes recipe isn’t just something to enjoy as a breakfast treat. It also stands tall as a dessert, particularly when stacked with a generous drizzle of syrup and an extra slice of fresh banana on top. If you love this, you may enjoy other unique pancake recipes too.
No matter the time, these fluffy, fruity pancakes offer a perfect canvas to exhibit the taste of the tropics. So, arm yourself with your favorite maple syrup, a pat of butter, and immerse yourself in the harmonious fusion that these pancakes offer, embracing both my passion for vibrant flavors and my love of culture-driven meals.
What You’ll Need
- 1 cup of all-purpose flour
- 2 tablespoons of granulated sugar
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of buttermilk
- 2 large eggs
- 2 tablespoons of unsalted butter, melted
- 1/2 teaspoon of vanilla extract
- 2 bananas, mashed
- 2 sapodillas, peeled and mashed
- Additional butter for cooking
- Maple syrup for serving
Method
Step One
Start by combining the dry ingredients in a large bowl. This includes 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt. Mix these ingredients well to incorporate.
Step Two
In a separate bowl, whisk together the wet ingredients; 1 cup of buttermilk, 2 large eggs, 2 tablespoons of melted unsalted butter, and 1/2 teaspoon of vanilla extract. Make sure the mixture is well blended.
Step Three
Slowly add the wet mixture to the dry ingredients, stirring continuously to avoid any lumps. Stir until just combined, as overmixing can result in tough pancakes.
Step Four
Next, add the 2 mashed bananas and 2 mashed sapodillas to your batter. Fold them in gently so as not to overmix your batter.
Step Five
Preheat your griddle or frying pan on a medium heat and lightly grease it with some additional butter.
Step Six
Drop 1/4 cup of batter onto the griddle for each pancake. Cook until you see bubbles forming on the surface of the pancakes, then flip and cook until golden brown.
Step Seven
Serve your sapodilla and banana pancakes immediately, topped with a generous drizzle of maple syrup. Enjoy your delicious and unique breakfast!
