Sugar-free Banana Hot Cakes

Single Serve: Sugar-Free Banana Hotcakes


How many bananas do you buy and never eat? In single households, produce and other perishables can go bad before you have a chance to eat them.

Sugar-free Banana Hot Cakes
If you have bananas that are past their prime, try this recipe as a dessert or decadent breakfast.

Recently Australians have been watching The War on Waste.  This three-part television series is an eye-opening and often shocking exposé on the waste we create in our day to day lives. Apparently the average household throws out one fifth to one quarter of the food they buy.  

I was quite honored to be asked by ABC radio to speak on how we can reduce waste in one person households.  Here are some tips:

Keep a well-stocked pantry of non-perishables such as spices, sauces, dried pasta and canned goods.  This means you can shop for small amounts of fresh food as you need them and reduce risk of waste. 

Beware of buying in bulk. You may get a better price per weight but you won’t save a cent if the food spoils and you end up throwing it out.  Try to shop where you can buy food by weight rather than in packages.

Place a paper towel in the plastic bags that you use to store vegetables. The towel absorbs moisture and keeps veggies fresher longer.  This works particularly well with leafy greens.

And don’t forget to make use of the freezer for leftovers and uncooked meat.

Even so, the best laid plans can go astray.  If your latest health kick has come to grief, as mine so often do, use up those fruits and vegetables in a juice.

If you have bananas that are past their prime, try this recipe as a dessert or  decadent breakfast.  And remember, re-use, reduce and recycle.

Sugar-Free Banana Hot Cakes

1 small ripe banana
1 tbsp. butter
1 tbsp. self-raising flour
¼ tsp. cinnamon powder
1 tbsp. honey
4 walnut halves
Greek yogurt to serve

Take a small skillet and place it on a medium heat.

Chop the walnuts roughly.

When the butter has melted pour it off into a bowl and set the skillet aside.

Mash the banana into the butter then mix in the flour and cinnamon to form a batter.

Return the skillet to the heat.

Divide the batter into three hot cakes and place them in the skillet.

Cook the hotcakes for one minute then turn them over.  When they are ready to turn they will lift off the skillet easily so if they are sticking to the surface leave them for another few seconds.

Cook for another thirty seconds then serve topped with the honey, walnuts and yogurt.


Copyright © Louise Harper/2017 Singular Communications, LLC.

Louise Harper
Louise Harper is a sculptor turned cook who specializes in recipes for one. She lives in Melbourne Australia (in a house for one, of course) and loves cooking “just for her.” For more information on her “single” series of cook books, visit


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