Pancake day – officially one of the best holidays ever. For me anyway.
Pancakes are a weekend breakfast staple. And this recipe is a dead simple one. Five ingredients – simple ey? Whip up the batter in five minutes and then ten minutes to fry them. Then you can drizzle them with maple syrup and blueberries or spread them with nut butter and cinnamon. *salivates*
My last blog had a recipe for three ingredient pancakes and this is simply a new and improved version with two more ingredients. Why the two more ingredients? Baking powder makes the pancakes fluffier and a tiny pinch of salt gives an extra boost of flavour. Definitely worth the two extra ingredients.
I’ve never been great at making pancakes: I burn them, they stick to the pan or I simply can’t flip them. My rule is always if I can make them then anyone can. So give it a go!
(Hello vegans – I haven’t forgotten about you! I’m trying to perfect a vegan pancake recipe at the moment so watch this space)
1 ripe banana
1 tsp baking powder
1 pinch of salt
plus some oil for frying (I use coconut)
- Mash the banana with a fork.
- Pour in the oats, salt and baking powder and mix with the banana.
- Crack the eggs into the bowl with the banana oat mixture and then beat until everything is combined.
- Heat the oil and then pour in just over a tbsp of the pancake batter.
- Fry for a couple of minutes of each side (until golden brown).
- Repeat steps 4 and 5 until all the pancakes are cooked.
- Top with whatever you want and enjoy!