Naga's Banana Pancake Balls (V)

A Family Recipe, Shared Across Generations

Naga’s banana pancake balls are more than just a sweet snack, they’re a family tradition. Her mum would whip up big batches of these golden bites for Naga and her sisters as an after-school treat, filling the house with the aroma of ripe bananas and warm cardamom. Now Naga makes them for her own children, keeping the recipe alive across generations. Each ball combines mashed banana, flour, a touch of sugar, and fragrant cardamom, cooked until golden for a soft, cake-like centre that’s naturally sweet and comforting.

With 12 mini balls per pack, they’re the perfect portion for popping into lunchboxes, sharing as an after-school snack, or enjoying as a little sweet pick-me-up. Ready in just 1 minute from frozen, they’re quick, vegan-friendly, and made with simple, plant-based ingredients. Whether you enjoy them plain, with a dusting of icing sugar, or alongside a cup of tea, these banana pancake balls bring the warmth of Naga’s family kitchen straight to yours.

Cooked with ❤️  by Naga

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 x12 Mini Pancake Balls per serving
  
  Preparation (heat from frozen):
  Step 1 - Microwave until hot (approx 1min)
  
  🥬 This meal is suitable for vegans
  😋 Perfect for a small treat to include into your lunchbox
  
  Ingredients: Banana, Flour (gluten), Sugar, Cardamom, Salt, Coconut oil
  

  Contains: Gluten

• Hi I'm Naga,
  
  I’m vegetarian as it’s a cultural tradition in my family. Living in Mascot in Sydney’s inner South we’re not close to many authentic Indian restaurants, so I started cooking for myself and my family, and then for my friends. Any time there’s a party coming up they’ll put in an order and I get so much joy from it that I’m joining FoodSt to share that with even more people. My love of cooking started with simple chutneys and dahl chickpea curries, guided by my Mum and mother in law. They have very different styles of cooking, one focused on heat and spice, the other on more subtle flavours and traditional Indian cooking techniques. I learned by sight first, following family recipes, and then added my own twists and new flavours. My children are two and ten now and both love traditional Indian food even though they’ve grown up surrounded by so much choice and that’s one of proudest achievements.

  Discover Naga's other meals

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