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Super Banana Pancakes Recipe

Name: Super Banana Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 ripe bananas (to yield ¾ cup mashed banana); 2 eggs; ¼ teaspoon baking powder (GF if required); 1 tablespoon flour (standard or gluten-free); salt good pinch; ½ teaspoon ground cinnamon; 2-3 teaspoons butter or coconut oil (DF); ½ cup fruit (berries or sliced peaches, fresh or canned, per serve); 1 tablespoon pure maple syrup (per serve (you could also use apple syrup, liquid honey or agave syrup))

Nadia Lim

These little pancakes are far from dense and stodgy – because they contain next to no flour, they’re super-light, fluffy and very bananary.

Ingredients

2 ripe bananas (to yield ¾ cup mashed banana)

2 eggs

¼ teaspoon baking powder (GF if required)

1 tablespoon flour (standard or gluten-free)

salt good pinch

½ teaspoon ground cinnamon

2-3 teaspoons butter or coconut oil (DF)

½ cup fruit (berries or sliced peaches, fresh or canned, per serve)

1 tablespoon pure maple syrup (per serve (you could also use apple syrup, liquid honey or agave syrup))

Method

Place bananas in a mixing bowl and use a potato masher or fork to mash very well until smooth and there are pretty much no lumps (you should end up with about ¾ cup of mashed banana). Whisk in eggs, baking powder, flour, salt and cinnamon until well combined.

Melt butter or coconut oil in a large non-stick fry pan on medium heat. Swirl around to coat the pan well.

Spoon large spoonfuls or half ladlefuls of mixture into the fry pan and cook for about 2 minutes on one side until set, then flip over (carefully, as they are quite delicate) and cook on the other side for about a minute, until golden. You’ll need to cook in two or three batches.

To serve, divide pancakes between plates, top with fruit and drizzle over syrup or honey.

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