My sister Hannah introduced me to banana pancakes a few months ago, they are DELICIOUS and a healthier alternative to the standard pancake. Mine has been built on a recipe she uses from Once Upon A Chef. They are the perfect weekend breakfast, I have served with maple syrup, greek yoghurt, fresh strawberries, lemon zest, toasted almonds and a sprinkle of icing sugar. Enjoy!
- 3/4 cup wholemeal flour, sifted
- 3/4 cup wheat bran
- 2 Tbsp sugar (can substitute for coconut sugar)
- 2 1/2 tsp baking powder, sifted
- 1 tsp cinnamon
- 1/2 salt
- 2 medium ripe banana’s
- 1 cup of milk
- 2 large free-range eggs
- 1/2 tsp vanilla extract
- 3 Tbsp unsalted butter, melted (can substitute for coconut oil if need be)
- extra butter for cooking
In a medium bowl, whisk together the wholemeal, bran, sugar, baking powder, cinnamon and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Pre heat a non stick pan to a medium heat. Put a tsp of butter in pan and swirl around. Drop the batter by 1/4-cupfuls onto the pan, spacing the pancakes about 2 cm apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the pan clean with paper towels, add more butter and repeat with the remaining batter. Serve the pancakes while still hot with your favourite toppings. I have used maple syrup, greek yoghurt, fresh strawberries, lemon zest, toasted almonds and a sprinkle of icing sugar.
Makes 9-12 pancakes depending on size