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)
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
- 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.
- Mash the banana with your egg or egg replacement.
- 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).
- Heat a little vegetable oil in a non-stick pan or on a griddle/hot plate
- 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.
- At this point you can flip the pancakes and turn the heat up a little if they need to be browned a little more.
- 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
- I served these pancakes with dark chocolate, bananas, raspberries and some maple syrup.