I stumbled across this trend of banana pancakes on the interwebs last week while procrastinating something chronic. I think I ate them for dinner three nights in a row, each one smothered in lush peanut butter, of course. I enjoyed mine this morning with some quick blueberry compote and some plain unsweetened yoghurt. They are flour free so you don’t feel as stodgy, and the eggs are a good source of protein and fats.
You want to cook these relatively low and slow. If the frying pan is too hot, the surface will burn before the moisture from the banana has had the chance to evaporate, making the pancakes super mushy.
- 2 medium-sized bananas (the riper the bananas, the sweeter the pancakes)
- 2 eggs
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- pinch of salt
- ½ teaspoon vanilla essence
- a knob of butter for the pan
FOR THE COMPOTE
- ⅓ cup frozen blueberries
- 2 teaspoons sugar or honey
- juice of 1 lemon
- Mash the bananas until there are absolutely no lumps and the mash is super smooth.
- Whisk in the egg, baking powder, cinnamon, salt and vanilla until smooth and even.
- Heat a non-stick frying pan to a medium heat and melt a wee bit of butter in it. Spoon the batter onto the pan and form as many pancakes as the pan will allow. Leave to cook until bubbles start forming on the top, flip and cook for another one to two minutes until the other side is golden. Repeat for the rest of the batter.
- To make the compote, heat all the ingredients together until the sugar dissolves and the lemon juice becomes syrupy.
- Serve the pancakes with the compote and a good dollop of plain yoghurt.