Breakfast recipe · from the recipe book
Thin Banana Cinnamon Pancakes with Mango-Lime Fruit
Tender, lacy banana-cinnamon pancakes with crisp buttery edges, topped with juicy mango, pineapple and lime and a dollop of tangy yogurt.

- Skillet
- 35 min · 30 min hands-on
- Serves 4
- Vegetarian
- Over 60 g carbs
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 2 medium236 gBananavery ripe
- 3 large150 gEggs
- 1½ cups (350 ml)360 gMilk, 2%
- 1¼ cups150 gAll-purpose flour
- 1⅛ tsp3 gGround cinnamon
- ¾ tsp3 gBaking powder
- ⅛ tsp1 gSalt
- 1¼ tsp5 gVanilla extract
- 1½ tbsp20 gUnsalted buttermelted
- 1½ cups diced250 gMangodiced
- 1¼ cups chunks200 gPineapplediced
- 1 tbsp15 gLime juice
- 2⅛ tsp chopped4 gFresh mintthinly sliced
- 7 oz200 gPlain Greek yogurt, nonfat
- 1½ tbsp30 gMaple syrup
Steps
- Make the topping first: in a bowl, toss the mango, pineapple, lime juice and mint; set aside.
- In a small bowl, stir the Greek yogurt with the maple syrup; chill until serving.
- In a large bowl, mash the banana until very smooth, then whisk in the egg, milk, vanilla and half of the melted butter.
- In another bowl, whisk the flour, cinnamon, baking powder and salt, then whisk this flour mixture into the banana mixture until smooth; the batter should be thin and pourable. Rest it 5 minutes.
- Heat a nonstick skillet over medium heat and brush it lightly with some of the remaining half of the melted butter, using a little before each batch so all of it is used by the last pancake.
- Pour about 1/3 cup batter into the skillet and swirl to spread it thin. Cook 1 to 2 minutes until the edges look dry and lacy, flip, and cook 1 minute more until set throughout, about 160°F (71°C) in the center. Repeat with the rest of the batter.
- Serve the pancakes topped with the mango-pineapple fruit and a spoonful of the maple yogurt.
Contains: Milk, Egg, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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