If I’m going to cook for breakfast then it needs to be easy, quick and at a minimum not-too-unhealthy. Porridge is my default (I must post my Chai porridge recipe at some point), soda bread if I’m up early and we’ve not got any good bread in, or fresh sourdough if it’s been proving in the fridge overnight and is all ready to cook. Recently though, these little banana pancakes have been on the menu at least once a week in our house: pick-them-up-and-eat-them-in-two-bites sized; banana-y (but not too banana-y); brown on the outside but fluffy and moist on the inside; drizzled with honey or maple syrup, greek yoghurt, and if at all possible soft fruit like blueberries or raspberries. Yum. Even better when the sun is shining and you can eat them out in the garden!
Cook them on a griddle (if you have one, and unlike me you can maintain a vaguely even heat!) or in a non-stick frying pan.
Serves 4 for breakfast (about 32 pancakes).
- 2 eggs
- 3 ripe bananas
- 250 g plain flour
- 1 heaped tbsp caster sugar
- 4 tsps baking powder
- 1/4 tsp salt
- 450 ml milk
- 4 tbsp vegetable oil
- spray oil for cooking
- toppings of your choice. We like honey or maple syrup, greek yoghurt and soft fruit.
- If you’re using a griddle, get it on to preheat.
- Use a fork to lightly beat the eggs in a large mixing bowl.
- Add the bananas and mash with a fork or potato masher. I deliberately leave some small lumps in.
- Add all the remaining ingredients and mix well.
- Spray your griddle or pan with oil and ladle out the pancakes — I use about 1.5 – 2 tbsps of mixture per pancake.
- Cook until brown on one side. 30s to a minute depending on how hot your griddle is and then flip and cook on the other side.
- Remove and cover with a tea towel whilst you cook the remainder.
- Serve with honey / syrup, yoghurt and soft fruit.