Banana Pancakes. This pancake says ‘I like to wear flip flops all year round’. Our banana pancake recipe is quick and easy, and uses porridge oats for a filling, but not heavy, pancake. The perfect pancake for brunch with your partner in crime.
130g of Plain Flour
20g of Porridge Oats
1 tsp of Baking Powder
1/2 tsp of Bicarbonate of Soda
1/4 tsp of Salt
2 tbsp of Caster Sugar
1 Large Over-Ripe Banana
250ml of Semi-Skimmed Milk
1 tbsp of Melted Butter
1/2 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
Whisk Up Your Batter
First cut your banana into bite sized chunks and then mash in a large bowl with a fork until gooey.
Add the flour, porridge oats, baking powder, bicarbonate of soda, salt, sugar, milk, melted butter, egg, vanilla and cinnamon to the mashed banana.
Mix everything together with a whisk.
Cooking Your Pancakes
Heat a frying pan to medium-high heat. Add a little butter and allow to melt.
Add a large spoon of mixture to your pan - use the back of a spoon to smooth the pancake into a circle shape as it cooks. Let the underside cook until browned - you should see small bubbles appearing on the surface.
Turn the pancake with your spatula and cook the other side until lightly coloured. Because of the oats and the banana, these pancakes are a little dense to cook but don't worry - they'll be light and fluffy to eat. It just means you might need to limber up before flipping them.
Stack the pancakes on a plate and keep them warm in the oven if needs be.
Serve with chocolate sauce, nutella, maple syrup or pecans.