Banana Pancakes

Can you tell my favourite meal is breakfast? To turn into a cliche, it truly is the most important meal of the day. Starting the day with a delicious meal really improves my mood and helps me to thrive throughout the day. Some days I get bored of my daily oat ritual and need something different. Whether its a special occasion, or just a chilled out Sunday, these pancakes are perfect!

These banana pancakes, similarly to my banana bread recipe, are the outcome of 2 months spent on a farm in Bocas, Panama with an unlimited supply of bananas. Anyone else would surely never want to see a banana again after consuming such an uncountable amount, but not me. This was the perfect excuse to experiment with this versatile fruit and perfect as many recipes which use them as possible including these pancakes.

This is a simple recipe which is easily adapted. With most pancakes, the toppings make it! Whether you want to stick to the classic of lemon & sugar, or add peanut butter, jam, soy cream or chocolate, this recipe works as a base for your favourite additions.

I have removed the sugar fro this recipe as I think the bananas add enough sweetness. However, if you have a sweet tooth add 2 tbsp. of sugar into the batter.

Banana Pancakes

Serves 2

Ingredients:

160g Plain Flour

1 tbsp. Baking Powder

1/4 tsp Salt

1 tsp Cinnamon

2 ripe medium-sized Bananas

1 tbsp Coconut Oil (+more for frying)

180 ml Soy Milk (or another plant-based milk)

1 tsp Vanilla Extract

Method:

• Sift the flour into a large mixing bowl and add the baking powder, salt and cinnamon and mix.
• On a chopping board, mash the bananas using a fork or potato masher and add them to a medium sized bowl.
• To the bananas, add the coconut oil, soy milk and vanilla and mix until combined.
• Add the banana mixture into the flour mixture and stir to combine. The batter should be thick. If it is too runny, add a little more flour.
• In a medium sized frying pan, heat a drizzle of oil on a medium heat. Add a ladle full of mixture into the middle of the pan. Leave the pancake to cook on this side for approx. 2-3 minutes, until little bubbles form on the surface. Carefully flip your pancake onto the other side and cook for another 2-3 minutes until each side is golden.
• Repeat until all the batter has been used.
• Serve your pancakes with your chosen toppings and enjoy!