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Ubwaha (sweet pancake): recipe illustration
Breakfast

Ubwaha (sweet pancake)

A thick, fluffy banana and milk pancake, sweet and lightly flavoured. It is eaten at breakfast or teatime, often with hot tea.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

333 kcal per serving

Protein
11.1 g
Carbohydrates
55.7 g
of which sugars
19.7 g
Fat
6.2 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mash the bananas with a fork until you have a smooth purée.
  2. In a bowl, mix the flour, sugar, baking powder, salt and cinnamon.
  3. Add the egg and the banana purée, then gradually pour in the milk while whisking to a smooth, slightly thick batter.
  4. Let the batter rest for 10 minutes.
  5. Heat a lightly oiled non-stick pan over medium heat.
  6. Pour in a large ladleful of batter and spread it slightly, then cook for 3 minutes until bubbles appear.
  7. Flip the ubwaha and cook for another 2 minutes until golden.
  8. Serve straight away, on its own or with banana slices.

Variations and tips

Egg-free version. Replace the egg with 2 tablespoons of apple sauce.

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Original Ecomely recipe.