Pancakes have been done time and time again, and, for many, have become a weekend staple. They’re so easy to throw together, and if you’ve got a few overripe bananas, then this is the recipe to turn to. We’ve served them here with berries and coconut yoghurt, but really you can top them with anything and they’re bound to be delicious! Leftover batter can be kept in the fridge for a couple of days and thinned out with a little milk if need be – so you could even have pancakes on a Monday morning. That doesn’t sound too awful!
Banana pancakesPrint This
- 2 bananas
- 1 tsp maple syrup or honey
- 280ml milk (dairy or dairy-free)
- 230g whole wheat flour
- 1 tsp baking powder
- 1 tsp ground flaxseed
- TO SERVE
- Coconut yoghurt or greek yoghurt
- Coconut flakes
In a bowl, mash the bananas and combine with the maple syrup and milk.
Next, add the flour, baking powder and ground flaxseed and combine again.
Leave to sit for 5 minutes before heating a large saucepan on a medium to high heat.
Add a teaspoon of oil of choice to the pan and once it’s very hot, add 1 1/2 tablespoons of mixture per pancake.
Cook for a couple of minutes until bubbles start to appear, carefully flipping them over and cooking on the other side.
Repeat until all of the mixture is used, and then stack and top with coconut yoghurt, berries, and coconut flakes. Enjoy!