Super Banana Pancakes
These little pancakes are far from dense and stodgy – because they contain next to no flour, they’re super-light, fluffy and very bananary.
- 2 ripe bananas to yield ¾ cup mashed banana
- 2 eggs
- ¼ teaspoon baking powder GF if required
- 1 tablespoon flour standard or gluten-free
- salt good pinch
- ½ teaspoon ground cinnamon
- 2-3 teaspoons butter or coconut oil DF
- ½ cup fruit berries or sliced peaches, fresh or canned, per serve
- 1 tablespoon pure maple syrup per serve (you could also use apple syrup, liquid honey or agave syrup)
Place bananas in a mixing bowl and use a potato masher or fork to mash very well until smooth and there are pretty much no lumps (you should end up with about ¾ cup of mashed banana). Whisk in eggs, baking powder, flour, salt and cinnamon until well combined.
Melt butter or coconut oil in a large non-stick fry pan on medium heat. Swirl around to coat the pan well.
Spoon large spoonfuls or half ladlefuls of mixture into the fry pan and cook for about 2 minutes on one side until set, then flip over (carefully, as they are quite delicate) and cook on the other side for about a minute, until golden. You’ll need to cook in two or three batches.
To serve, divide pancakes between plates, top with fruit and drizzle over syrup or honey.
To make them gluten-free and/or dairy-free, simply use gluten-free flour and coconut oil. The fact that they only contain a few main ingredients and are quick to whip up means you can even enjoy them for a weekday breakfast. With all the banana in them they’re naturally sweet, so I don’t think maple syrup is really needed, but feel free to add a drizzle if you please!
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