Banana-bread pancakes
A versatile, soft and smooth pancake, not too sweet, goes well with many different toppings, sauces and purees.
Ingredients
- 125 g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- pinch of ground nutmeg
- pinch of salt
- 2 large, ripe bananas
- 1 egg, slightly beaten
- 120 milk (or non-dairy alternatives)
- rapeseed oil
Method
- In a bowl mix flour, baking powder, cinnamon, nutmeg and salt, set aside. Smash bananas in another bowl, add egg and milk, mix well. Add banana mixture to dry mixture and combine well.
- Heat a little oil in a non-stick frying pan, add a portion of the mixture (makes eight pancakes) and cook for about two minutes until bottom of pancake is cooked, turn and cook second side until both side are golden-brown. Remove from pan, wipe pan, add more pancake mixture and continue to bake pancakes individually.