BANANA PANCAKES
SERVES: 4 (12 pancakes)
DIFFICULTY: EASY
PREP TIME: 5 MINS

RESTING TIME: 10 MINS

COOK TIME: 10 MINS

FOR THAT SPECIAL TREAT ON SATURDAY MORNING…..OR ANY OTHER TIME OF THE WEEK

Ingredients

  • 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)

Method

  1. Crack eggs into a large mixing bowl and whisk until going frothy, about 1 minute.
  2. 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.
  3. Melt coconut oil or butter and set aside to cool slightly.
  4. Mash bananas in a small bowl until there are only small lumps remaining, and set aside.
  5. Whisk coconut oil or butter, bananas and vanilla (if using) into batter.
  6. 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.
  7. 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.

Tips

  • 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.