It’s half term here in Shrewsbury this week, but with Storm Doris blowing a hoolie outside and Pancake Day looming, we decided to stay in the warm and try out a pancake recipe I’ve been thinking about for a while.
This recipe is actually for egg free pancakes, it uses mashed banana instead of egg. We are not egg free in our house, but I love the subtle banana flavour. If you are not a fan of banana then obviously they are not for you, but we love banana so they are brilliant for us! They can be turned into vegan pancakes too by substituting the milk for almond milk or gluten free pancakes by substituting the flour and baking powder for gluten free versions. I love that they are so versatile and so healthy, but still delicious.
Banana Pancakes (serves 4)
290g plain flour (I used wholemeal)
2.5tsps baking powder
2 x ripe bananas, mashed (makes about 225g)
1/2 tsp vanilla extract
180ml (3/4 cup) milk
180ml (3/4 cup) water
Mix the flour, baking powder and sugar together in a large bowl. In a smaller bowl, mix together the bananas, vanilla extract, milk and water. Pour the wet ingredients into the dry ingredients and mix just enough to combine.
Heat some olive oil in a large frying pan and drop the batter into the pan (I made each pancake with two tbsps of batter spread around a little into a rough circle just to help them cook a little quicker). Fry on one side until bubbles appear then flip. Cook for a few mins on the other side and serve hot or cold. We had ours with extra banana slices and chocolate spread. I don’t think anything goes better with banana than chocolate!
I hope you are all enjoying the half term break!