Easy, Healthy, Fun

Banana Pancakes

Banana Pancakes

Nothing delights me more than seeing my little boy enjoy his food. As you can imagine, suggesting pancakes for breakfast on a lazy Sunday morning made my 8-year-old very happy indeed.

These are quite thin pancakes compared to some photos I’ve seen of ones of a similar style. However, this means they cook quicker. Who wants to wait for a pancake!

It is light enough to be able to lavish it with the love of a good dribble of maple syrup and a bit of fruit.

Pancakes with blueberries and maple syrup on top

I always feel a bit naughty making pancakes, when it’s not even Pancake Day. I’m a middle-aged rebel, what can I say.

You don’t have to use blueberries and maple syrup as a topping. I just grabbed what I had left in the fridge. Although their slight tartness complemented the sweet syrup well. You don’t need much syrup, as it expands against the warmth of the pancake.

Banana Pancake

The banana in the batter gives just a hint of flavour, but enough to tickle your taste buds.

I used a frying pan to cook them, which, admittedly, can be a bit time consuming if you’re cooking quite a few. If you have a large, smooth griddle where you can bulk cook, then that would be an ideal option.

Obviously, you don’t have to cook them on a Sunday. Other days of the week are available.

Sit down with a cuppa and enjoy their sweet, light loveliness. You deserve it.

Banana Pancakes

Light pancakes with a hint of banana
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Maple Syrup, Pancakes
Servings: 3 (about 2 pancakes per serving)
Calories: 328kcal
Author: Wendy

Ingredients

  • 200 ml Milk
  • 1/2 tsp Vanilla Extract
  • 1 tsp Lemon Juice
  • 1/2 tsp Cinnamon
  • 1 Banana
  • 100 g Self Raising Flour
  • 3 tbsp Olive Oil

Instructions

  • Measure the 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.
    Wet Mix
  • Whisk the ingredients together until you get a smoother consistency.
    Whisk
  • Add the flour and whisk again until you achieve a texture like yoghurt.
    Yoghurt Consistency
  • 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.

Notes

Calories are per serving.
 
Carbs: 40g
Fat: 16g
Protein: 7g
Sodium: 221mg
Sugar: 10g



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