Easy banana pancakes

Turn overripe, blackened bananas into sweet, fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 484
  • fat 7g
  • saturates 3g
  • carbs 87g
  • sugars 19g
  • fibre 5g
  • protein 15g
  • salt 1.21g

Ingredients

  • 350g self-raising flour
  • 1 tsp baking powder

  • 2 very ripe bananas
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 250ml whole milk
  • butter, for frying
  • 2 just ripe bananas, sliced
  • maple syrup (optional)
  • pecan halves, toasted and roughly chopped (optional)
MPU 2

Method

  1. Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.

  2. Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.

  3. Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.

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