Today I am sharing a really simple recipe for banana pancakes BUT they are nice and thick and fluffy which I have been trying to achieve for awhile now as Max doesn’t munch well on thin, floppy pancakes.
Make them small for little hands or big for hungry adults, either way they were a hit in my house. In fact, this was probably Max’s favourite recipe I have made so far, as he has been more of a simple fruit and veg guy up until now, except for those polenta fingers.
It’s a great way to use up leftover ripe bananas and you can easily double the recipe for a crowd. Use a dairy-free milk if you are lactose intolerant, in fact I think coconut milk would be awesome in this. Perhaps I will try that next time!
- 1 large very ripe banana, mashed
- 1 egg
- ½ cup milk (you may need an extra tablespoon)
- 1 teaspoon vanilla essence
- 1 cup plain flour, sifted
- 1 teaspoon baking powder
- + whatever you would like to serve them with. The big people in our house had butter, banana slices and maple syrup.
- Using a fork, whisk together the banana, egg, milk and vanilla in a medium bowl.
- Add the dry ingredients and mix until just combined. If the mixture is too thick/not-spoonable at this point, add another tablespoon of milk.
- Lightly grease a large frying pan and heat over medium heat. Cook heaped tablespoons of the mixture, in batches, for 2 minutes each side, until golden and cooked through.
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