Banana pancakes
This is a fluffy pancake recipe and is one of our all time favourite as a weekend breakfast treat. The secrete is to not over-mix the ingredients, so it is ok to have a lumpy batter. Don’t throw away your over-ripe bananas as it will add a nice banana aroma and sweetness to it without having to add extra refined sugar.
Ingredients
- 1 and ½ cups (180g) all-purpose flour
- 2 and ½ teaspoons baking powder
- 1 pinch cinnamon (optional)
- 1 pinch salt
- 2 medium ripe bananas
- 1 cup (240 ml) milk
- 2 large eggs
- ¼ cup (60 ml) oil
- 1 tbsp chia seeds
Optional topping ideas:
- Maple syrup
- Honey
- Yoghurt
- Flaked almonds
- Pumpkin seeds
- Sunflower seeds
Method
- Whisk together all-purpose flour, baking powder, chia seeds, cinnamon if using, and salt. Set aside.
- In a separate bowl, mash the bananas with a fork (it’s ok to have lumps). Add the eggs and pour in the milk and oil, mixing until just combined.
- Pour the dry ingredients into the wet ingredients, and mix until just combined (do not overmix). Let sit for a couple of minutes.
- Heat a large skillet or griddle over medium heat. For each pancake, spoon about ¼ cup of the batter onto the skillet. Cook until bubbles form over the surface of the pancakes, then flip with a thin spatula, and cook 1 or 2 additional minutes.
- Serve warm with toppings of your choice!