Christmas rolled around and lockdown 3.0 is still in place – and I heard you… No More Banana Bread!
What if you did have 5 bananas lingering around turning darker and darker day by day and you are just not the healthy type of person unpeeling a banana as a mid-morning snack?
Here you go: my ultimate banana pancake recipe that is bound to brighten up any breakfast or brunch!
Normally banana pancakes are associated with “Keto”, “clean-eating”, “healthy”, “January”, “sloppy banana and egg scramble”…
But these pancakes are far from that – adding just a bit of flour and baking powder is all it needed to give it some structure and fluff to the batter. The bananas give it the natural sweetness, the moisture and the nice squidge in the mouth, and still gives you your 5-a-day despite looking like any odd pancake stack! (A good stack obviously.)
Best Banana Pancakes
2 very ripe bananas (about 200g)
50g unsalted butter, melted
120g plain flour
25g caster sugar (optional)
2 tsp baking powder
1/2 tsp salt
1. In a small bowl, mash up the bananas until smooth, then beat in the eggs and milk.
2. In a separate bowl, mix plain flour, sugar (if using), baking powder and salt.
3. Add the banana mixture to the flour mixture and mix until well-incorporated. Pour in the melted butter and mix. You should have a fairly standard pancake batter consistency i.e. in the middle between a cake batter and crepe batter.
4. Let the batter rest for 30mins for the baking powder to do the work.
5. Heat a knob of butter or cooking oil in a pan on medium-high. Drop the batter using a spoon or ladle and cook until you start seeing bubbles form on the surface. Flip and cook until the bottom is golden brown. Repeat with the rest of the batter.
6. Serve with toppings of your choice.