These light and fluffy American style pancakes are perfect for using up over-ripe bananas from the fruit bowl.
Makes approximately 4 servings
Preparation time is approximately 5 minutes
Cooking time is approximately 15 minutes
Ingredients
350g self-raising flour (gluten free if necessary)
2 eggs
1 tsp baking powder
2 very ripe bananas, mashed
1 tsp vanilla extract
250ml whole milk
Butter, for frying
How to make Easy banana pancakes
Mix the flour and baking powder in a large bowl.
In a separate bowl mash the bananas with a fork - kids are great at this! Whisk in the eggs, milk and vanilla essence.
Add the wet ingredients to the dry ingredients bowl and whisk together to form a smooth batter.
Add a knob of butter to the frying pan over a medium heat. Add 2-3 teaspoons of batter to the pan and cook for several minutes or until small bubbles start appearing on the surface. Flip pancake over and cook for 1-2 further minutes. Repeat with remaining batter.
HINTS & TIPS
'Lighten up' this recipe by using low fat milk and wholemeal flour. Using frozen fruit is a great option for getting in those essential vitamins at the start of the day. Using oil sparingly when frying and add blueberries for an extra fruit treat! Strawberries are also great when in season.
If you have leftover pancakes, pop them in the freezer - they are a lifesaver for busy mornings! Just reheat them in the microwave.
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