These pancakes are a staple in our weekly menu. Not only are they good for breakfast, they are also great in the kids’ lunches. If you don’t have time to stand around and watch them cook in the pan you can bake them in a muffin tray for 15–20 minutes. They are super easy to make and the banana sweetness is a treat.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
- 4 bananas
- 6 free-range eggs
- ½ cup coconut flour (or 2 cups gluten-free flour and 2 eggs)
- 2 tsp baking powder
- 1 tsp vanilla extract or essence
- 1 tsp cinnamon
- coconut oil or butter, for frying
- fresh fruit and pure maple syrup, to serve
1 Mash the bananas with a fork until no lumps remain. Beat in the eggs with the fork, then add the flour, baking powder, vanilla and cinnamon. Mix until you have a smooth batter.
2 Heat a large non-stick frying pan over a medium to low heat. Add 1 teaspoon coconut oil or butter to the pan.
3 Drop 2 tablespoonfuls of batter into the hot frying pan. Cook for 2 minutes, flip the pancakes over and cook for a further 1–2 minutes. Repeat with the remaining mixture.
4 Top with fresh fruit and maple syrup, and enjoy.
You’ll get best results with this recipe if you use ripe bananas. Go for the ones that already have brown spots; they have a sweeter flavour and are easier to mash. For this particular recipe you’ll find it easier to make smaller pancakes: big ones have a tendency to break apart when flipped.