Because a weekday morning is as good as any to enjoy a decadent breakfast.
Pancakes – as if any more recipes are needed on this pancake-flooded web. But I can’t resist recommending this for the most fluffy, airy and naturally sweet pancakes: mash banana into the pancake batter. That’s all.
I have mashed banana into all sorts of standard pancake recipes and it seems to work a treat. But if you haven’t yet found a favourite, this one is ours.
Mashed Banana Pancakes
1 large ripe banana
2 tablespoons coconut oil, melted and cooled slightly (or butter)
dash vanilla extract
1 cup buttermilk (or 1 tablespoons vinegar + enough whole milk to equal a cup, let sit 10 mins)
1 1/4 cups wholewheat flour (or a combination of white and wholewheat)
3 tablespoons raw sugar (or honey)
1 1/2 tsp baking powder
½ teaspoon baking soda
- In a large bowl whisk the mashed banana, egg, oil, and vanilla. Add the buttermilk.
- In a medium bowl, whisk together the flour, sugar, baking powder and baking soda.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
- Let batter rest for about 5 minutes.
- Heat a non-stick frying pan over high heat. Reduce the heat and throw in a good dab of butter – this is the key to crisp-on-the-outside pancakes. Pour (or rather dollop) a large spoonful of batter (an icecream scoop works great) onto the frying pan. It should sizzle. Spread pancakes with the back of a spoon into even rounds. Once bubbles appear and the bottom is golden and crisp, flip and cook on the other side until golden and cooked through.
- Serve topped with sliced bananas and pure maple syrup.