FOR THAT SPECIAL TREAT ON SATURDAY MORNING…..OR ANY OTHER TIME OF THE WEEK
- 3 eggs
- ¾ cup full-fat milk
- 1 cup self-raising flour
- Pinch of cinnamon or mixed spice
- Pinch of salt
- 3 tablespoons coconut oil or 20g butter
- 2 large ripe bananas
- ¼ teaspoon natural vanilla extract (optional)
- Crack eggs into a large mixing bowl and whisk until going frothy, about 1 minute.
- Pour in milk, flour, cinnamon or mixed spice and salt and whisk until well combined. Set aside for 10-15 minutes, or until small bubbles start to appear on the surface of the batter.
- Melt coconut oil or butter and set aside to cool slightly.
- Mash bananas in a small bowl until there are only small lumps remaining, and set aside.
- Whisk coconut oil or butter, bananas and vanilla (if using) into batter.
- Heat a large, preferably non-stick fry-pan on medium heat. Drop 2-3 ¼-cupful portions of the mixture into the pan and cook until starting to set and small bubbles appear on the surface, 1 ½-2 minutes.
- Use a fish-slice to flip the pancake over and cook for a further 1-1 ½ minutes, or until cooked through and golden brown.
Serve topped with a spoonful of vanilla yoghurt, a drizzle of maple syrup and some toasted walnuts or almonds.
- You can leave out the cinnamon or mixed spice if you wish.
- Step 1 and 2 can be done the night before.
- If you’re short on time, don’t worry about letting the batter rest.
- If you don’t have self-raising flour use ¾ cup plain flour with 1 teaspoon baking powder.
- The riper the bananas the sweeter the pancakes will be.