Banana Split Pancakes?

Strawberry Banana Pancakes
How many of you are trying to create your quick bread for this month’s Homegrown Gourmet? I want to continue to encourage you to think outside the loaf pan! Remember quick breads technically include pancakes, muffins and other tasty things that rise using chemical leaveners and not yeast.

Don’t worry, I too am trying to get a quick bread baked in a loaf tin, but, well, it all went in fine…it just didn’t come out fine! Don’t you just want to kick yourself when you pour everything into the baking pan and *then* remember you forgot to spray it first? Well, I do! A tasty sounding loaf that I had my eye on for two years went into my oven and didn’t come out of the pan! Oh well, although the loaf was tasty, I would make some changes…so stay tuned.

But for now, a tempting pancake (again, technically a quick bread!) recipe for your breakfast today.

Strawberry Banana Pancakes

Yield: 4 servings

Source: Adapted from 366 Delicious Ways to Cook Rice, Bean


  • 1 cup of instant polenta or cornmeal
  • 1 cup of flour
  • 1/4 cup of wheat germ
  • 1/4 cup of sugar
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of plain drinkable yogurt
  • 3/4 cup of skim milk
  • 2 tablespoons of canola oil
  • 2 large egg whites
  • 1 ripe banana, quartered lengthwise and sliced
  • 1 cup of finely chopped fresh strawberries


  1. Combine the polenta, flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. Mix well.
  2. In a separate bowl, combine the yogurt, milk and canola oil.
  3. In another bowl, beat the egg whites until soft peaks form.
  4. Spray a well-seasoned cast-iron skillet or nonstick frying pan with nonstick cooking spray. Preheat over medium heat. When the griddle is hot, add the yogurt mixture, banana and strawberries to the dry ingredients. Stir to mix. Fold in the egg whites. Spoon the batter onto the preheated griddle, using about 1/4 cup of batter for each pancake. Cook until bubbles cover the surface, then flip and cook until the second side is golden, about 1 minute longer. Keep warm in a 200F oven until all the pancakes are done. Enjoy with maple syrup.


Oh, but there's more! Instead of strawberries, you could use chocolate chips...just a handful. Throw those into the batter and cook following the instructions. Of course, if you just added the chocolate chips to the strawberries and bananas, I really do think you could call it a Banana Split Pancake!

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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4 Responses

  1. Karen says:

    Those pancakes look great. Love the strawberries peaking through.

  2. slush says:

    The shoe fly cupcakes are a no go. Ive tried a few times. Im still working on it!And agreed, those pancakes look killer!

  3. culinography says:

    I’ve got a quick bread recipe locked and loaded… I just need to find time to make it! Soon! Soon I will! :)These pancakes look luscious!

  4. Gretchen Noelle says:

    Karen – These were especially tasty!Laurie – You know I just saw a recipe for shoofly cake…Culinography – I cannot wait for your quick bread recipe!!

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