This recipe is perfect for lazy Sunday mornings and tastes best when the bananas are a little old and brown as more of their starch has been converted to sugars.

The pancake batter contains no refined sugar and is simply sweetened by the over-ripe bananas!

You can also add 50% oats and 50% flour or ditch the flour altogether and just use oats for a more fibre packed pancake! Although if you ditch the flour altogether I would recommend blitzing your oats in a blender to give a slightly more floury consistency and using a teaspoon of baking powder just to help get them light and fluffy.

These pancakes are so easy to make vegan just by swapping cow’s milk for plant-milks and using an egg replacer (e.g. chia or flax seeds in some water)

Recipe:

1 cup of self-rising flour or blended oats (+1 tsp baking powder)

1 eggs or vegan egg replacement to the equivalent of 2 eggs

1 ripe banana

1 tsp of cinnamon (it really brings out the flavour of the banana!)

Around a cup of milk

1. Sift your flour into a measuring jug and add oats if your using them and if you’re just using oats stir in your baking powder and then stir in the cinnamon.
2. Mash the banana with your egg or egg replacement.
3. Combine the wet and dry and mix this up adding a little milk as you go until you get a thick droppable consistency (it should hold its shape when dropped into the pan and not spread out all over the place).
4. Heat a little vegetable oil in a non-stick pan or on a griddle/hot plate
5. Once the oil is heated (keep it at a medium heat), add a few decent dollop of the pancake mix and leave them until you start to see small bubbles forming on the surface.
6. At this point you can flip the pancakes and turn the heat up a little if they need to be browned a little more.
7. I tend to double this recipe when I’m cooking for more people and simply keep the pancakes warm in the oven at a low temperature until I’m ready to serve
8. I served these pancakes with dark chocolate, bananas, raspberries and some maple syrup.