Banana Pancakes for breakfast on a lazy Sunday is a healthy way to be more indulgent at the weekend.
They are light enough to be able to lavish them with the love of a good dribble of maple syrup and a bit of fruit.
The banana in the batter gives just a hint of flavour, but enough to tickle your taste buds. Sometimes using banana as an ingredient can overpower a recipe. It should be noticeable, but not take over.
What Goes Well With This?
You don’t have to use blueberries and maple syrup as a topping on your Banana Pancakes. Bananas and raspberries are also good. The slight tartness of the blueberries complement the sweet syrup well. You don’t need much syrup, as it expands against the warmth of the pancake and oozes over the edge of the pancake, giving the impression that it is more indulgent than it is.
Recipe Tips
Use a large frying pan to cook them. If you have a large, smooth griddle where you can bulk cook, then that would be an ideal option.
Banana Pancakes
Ingredients
- 200 ml Semi-Skimmed Milk
- ½ teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- ½ teaspoon Cinnamon
- 1 Banana
- 100 g Self Raising Flour
- 3 tablespoon Olive Oil
Instructions
- Measure Semi-Skimmed Milk in a measuring jug.
- Mash the Banana, using the back of a fork or a potato masher.
- Add Vanilla Extract, Lemon Juice, Cinnamon and mashed Banana to the jug containing the Milk.
- Whisk the ingredients together until you get a smoother consistency.
- Add Self Raising Flour and whisk again until you achieve a texture like yoghurt.
- Coat a frying pan with a small amount of Olive Oil and heat on a low simmer heat.
- When the oil is hot, fill about a third of a ladle with the mixture and gently tip it in close to the frying pan.
- When bubbles form all over the surface of the pancake (20 – 30 seconds) flip the pancake over and cook for about another 30 seconds.
- Add blueberries and a small drizzle of maple syrup, if desired.
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