So fluffy, comforting and perfect if you have some very ripe bananas at home that you need to get rid of. I can't get enough of them, that's why I tend to make them on Sundays. Strangely enough the idea for this recipe came while I was making banana bread. While I was stirring the batter, I thought: "Isn't this so similar to a pancake recipe?" And well here you got an amazing pancake recipe instead of a cake.
Ingredients: (2-3 Servings)
180g flour
1 tbsp vanilla sugar
1 small pack or 2 tsp backing powder
pinch of cinnamon
pinch of nutmeg
pinch of salt
2 medium to ripe bananas
2 eggs
250 ml of almond milk or normal milk
50 ml rapeseed or sunflower oil
Let's start cooking:
With a fork smash the bananas until you have a very creamy texture with a few clumps
Add in the eggs and whisk the batter until everything is incorporated
Season the batter with cinnamon, nutmeg, salt and add in 1 tbsp of vanilla sugar or essence
Pour in the milk and the oil together into the batter and whisk again
Now you have prepared flour, baking powder and salt in a separate bowl
The best is to sift it first so that you don't get any flour clumps in your batter
Slowly add in the flour into your wet batter and stir it in (no whisking)
We want to keep it from losing its airiness
Fry in a nonstick pan with a little neutral oil on each side for 2 minutes
Serve with maple syrup or a chocolate sauce for the kids
Enjoy!