Some mornings, you blink and it’s already almost time to step out.
You want something warm, filling and a little bit special – not just dry bread and margarine again – but you don’t have 45 minutes to start making a full spread.
That’s where these 10-minute banana groundnut pancakes come in. 🥞✨
They use everyday pantry staples, are naturally sweetened with ripe banana, and get a gentle protein boost from groundnut flour – so breakfast actually feels satisfying, not “snack level”.
Why quick, healthy pancakes are everywhere right now
Look around online and you’ll notice the same pattern:
- Short, step-by-step breakfast videos.
- Recipes with 5–7 ingredients you can recognize.
- A big shift toward high-protein, high-fibre breakfasts that keep you full longer.
People are busy, but they still want:
- Comfort food (hello, pancakes 🥞)
- Without a heavy sugar crash
- And without complicated, imported ingredients
This recipe is built around exactly that: simple, familiar ingredients you probably already have at home, plus a few natural upgrades from the Green Unison eShop.
What makes these pancakes feel “healthier” than the usual ones?
This is still breakfast, not medicine – so we’re focusing on balance and better choices, not perfection.
Here’s what’s different:
1. Natural sweetness from ripe banana
Instead of loading the batter with sugar, we let a ripe banana do most of the sweetening.
You still get a soft, sweet pancake – but the sweetness comes packaged with fibre, potassium, and flavour, not just empty calories.
You can always drizzle a little honey or date syrup on top if you like things sweeter, but the base recipe is already quite pleasant on its own.
2. Extra protein and nuttiness from groundnut flour
We add a few tablespoons of Finely-ground Groundnut Flour to the batter.
Groundnut (peanut) flour is:
- Naturally rich in plant protein and healthy fats
- Finely milled so it mixes smoothly into batters and drinks
- Traditionally used in soups, smoothies and “energy” snacks
In this recipe, it does two important jobs:
- Adds that toasty, nutty flavour that banana loves.
- Gently increases the protein so breakfast feels more substantial.
Many people find that breakfasts with some protein and fibre help them stay satisfied for longer and reduce mid-morning “what can I snack on now?” moments.
3. Option to swap in local whole-grain flours
You can use regular wheat flour if that’s what you have – but to keep things closer to whole foods, you can also swap in some of Green Unison’s flours:
- Smooth Plantain Flour (Elubo Ogede)
Naturally gluten-free, made from 100% unripe plantain, and finely milled. It’s usually used for amala ogede, but also works nicely in pancakes as a partial flour replacement. - Silky White/Yellow Corn Flour
Finely milled Nigerian corn flour that mixes lump-free and adds a gentle corn flavour.
For this recipe, the base is simple:
- Wheat flour for structure (or a mix of wheat and plantain flour)
- Groundnut flour for flavour + protein
- Banana for sweetness
- Egg for binding
You can adjust the mix depending on what’s in your kitchen.
10-Minute Banana Groundnut Pancake Recipe
Serves: 1–2 (about 6 small pancakes)
Total time: About 10 minutes (including mixing and cooking)
Ingredients
Wet ingredients
- 1 ripe banana, medium (the more spotted, the sweeter)
- 1 egg (or flax “egg” – see notes below)
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vegetable oil or melted butter for the batter (optional, for tenderness)
Dry ingredients
- 4 tablespoons wheat flour
- or try 2 tablespoons wheat flour + 2 tablespoons
Smooth Plantain Flour (Elubo Ogede) for a twist - 2 tablespoons Finely-ground Groundnut Flour
- 1 teaspoon baking powder
- A small pinch of salt
- 1/2 teaspoon cinnamon (optional but lovely with banana)
For cooking
- 1–2 teaspoons oil or butter for the pan (choose the one you prefer)
Optional toppings
- Fresh fruit (banana slices, pawpaw, berries, etc.)
- A small drizzle of honey or date syrup
- A spoon of yogurt
- A sprinkle of chopped roasted groundnuts
Step 1 – Mash, whisk, and mix (3 minutes)
- In a medium bowl, peel and mash the banana with a fork until smooth with only tiny lumps.
- Add the egg and whisk together until the mixture looks uniform.
- Pour in the milk and optional oil or melted butter; mix well.
In a separate small bowl, combine:
- Wheat flour (or wheat + plantain flour)
- Groundnut flour
- Baking powder
- Salt
- Cinnamon (if using)
Gently add the dry mix into the wet mix and fold until just combined.
The batter should be slightly thick but still pourable.
If it looks too thick, add a splash more milk. If it looks watery, sprinkle in a little more wheat or plantain flour.
Step 2 – Heat the pan (1 minute)
- Place a non-stick pan or flat frying pan on medium heat.
- Allow it to warm up, then add a small teaspoon of oil or butter and swirl to coat the surface lightly.
You want the pan hot enough that a drop of batter sizzles gently but doesn’t burn immediately.
Step 3 – Cook the pancakes (5–6 minutes)
- Scoop about 2 tablespoons of batter per pancake onto the pan.
- Let it cook for 2–3 minutes, until:
- You see small bubbles on the surface, and
- The edges look slightly set.
- Gently flip with a spatula and cook the other side for another 1–2 minutes until golden brown.
Because of the banana and groundnut flour, these pancakes brown a bit faster than plain ones, so keep the heat at medium rather than high.
Repeat until all the batter is used, adding a few drops of oil between batches if needed.
Step 4 – Serve and enjoy
Stack the warm pancakes on a plate and add your favourite toppings:
- Sliced banana or other fruit
- A light drizzle of honey or date syrup
- A spoon of yogurt and a sprinkle of chopped roasted groundnuts for crunch
Serve immediately for the best texture – soft inside, gently crisp at the edges. 🥞💛
Ingredient swaps and variations (using what’s in your kitchen)
The aim is to work with what you already have, while giving gentle upgrades.
1. Make it more filling with plantain flour
Want a little more fibre and a different flavour?
Swap half of the wheat flour for
Smooth Plantain Flour (Elubo Ogede).
- Start with this ratio:
- 2 tbsp wheat flour + 2 tbsp plantain flour
- You may need a tiny splash more milk, because plantain flour can thicken the batter slightly.
The result: pancakes with a soft, slightly denser bite and a subtle plantain note.
2. Corn pancake twist
If you enjoy the taste of cornmeal pancakes or “almost akara vibes” in your breakfasts, you can swap part of the wheat flour for
Silky White/Yellow Corn Flour.
Try:
- 2 tbsp wheat flour
- 1 tbsp corn flour
- 1 tbsp plantain flour (optional)
- 2 tbsp groundnut flour
This gives a pancake with a comforting corn flavour, still held together by the wheat and egg.
3. Egg-free / vegan variation
If you avoid eggs, you can make a quick flax “egg”:
- Mix 1 tablespoon ground flaxseed with 3 tablespoons water, stir and let it sit for 5 minutes until gel-like.
- Use this instead of the egg and pair it with plant-based milk.
The pancakes may be slightly less fluffy, but still soft and tasty. Make them smaller (bite-size) so they flip easily.
4. For baby / toddler breakfasts
For toddlers who already eat eggs and peanuts safely:
- Make the pancakes small – mini circles that are easy to pick up.
- Go light on salt and skip the honey (especially for children under 1).
- Serve with soft fruit and yogurt instead of sugary syrups.
Always consider any allergies and your paediatrician’s advice when introducing new foods.
Simple breakfast FAQ (based on real kitchen questions)
“Can I make the batter ahead and fry later?”
You can mix the dry ingredients ahead and keep them in an airtight jar.
When you’re ready to cook, just:
- Mash banana
- Add egg + milk
- Stir in a few spoons of your premixed dry blend
Because baking powder works best freshly mixed, it’s better not to keep the wet batter sitting for long hours.
“Do I have to use groundnut flour?”
No – but it really helps with flavour and texture.
If you leave out Finely-ground Groundnut Flour, you can:
- Add a tablespoon of oil or a spoon of peanut butter to keep some richness, or
- Use a bit more wheat flour and accept a milder flavour.
If you have peanut allergies in the house, skip groundnut flour completely and use only wheat/plantain/corn flour and banana.
“Is this ‘diet’ food?”
Not really. These pancakes are:
- Made from familiar, minimally processed ingredients
- Naturally sweetened mostly with fruit
- Gently boosted with plant protein and fibre
They’re not a “miracle weight loss” recipe – just a smarter everyday breakfast that feels comforting and keeps you going.
“What can I drink with it?”
A warm, soothing herbal tea goes beautifully with pancakes.
If you’d like a refreshing, caffeine-free option, you can try our guide on brewing spearmint tea using dried spearmint leaves here:
It’s a nice way to bring more herbs into your morning routine.
How to get the ingredients from Green Unison
You don’t need to stress about hunting for good flours around town. You can get everything delivered:
- Finely-ground Groundnut Flour
- Smooth Plantain Flour (Elubo Ogede)
- Silky White/Yellow Corn Flour
- Instant White/Yellow Pap Powder (Ogi/Akamu) if you want another quick breakfast option on rotation
Explore more in the full eShop here:
Ready to try it? Here’s your next step 💚
If this recipe sounds like something you’d actually make on a busy morning, here’s how we can help you get started quickly:
- 📦 View products and prices at a glance:
Open our WhatsApp catalog to see all flour and pantry options in one place. - 💬 Chat with us on WhatsApp for help choosing products:
Tap below to send us a message and we’ll guide you on what to order for these pancakes and other quick breakfasts: Chat with Green Unison on WhatsApp
When you try the recipe, feel free to share a photo and tag us – we love seeing real breakfasts made with our farm-powered ingredients.
Here’s to warm, nourishing pancakes that actually fit into real-life mornings. 🥞💚