Easy Banana Pancakes
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. Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.
These light and fluffy American style pancakes are perfect for using up over-ripe bananas from the fruit bowl.