Vickys Banana Cinnamon Pancakes GF DF EF SF NF
Usually when we've got brown-skinned bananas past their best, I'll make a banana loaf. The kids requested pancakes for breakfast though and I thought I'd give the bananas a try in those. Big hit!
Vickys Banana Cinnamon Pancakes GF DF EF SF NF
Usually when we've got brown-skinned bananas past their best, I'll make a banana loaf. The kids requested pancakes for breakfast though and I thought I'd give the bananas a try in those. Big hit!
Cooking Instructions
- 1
Lightly grease a frying pan with olive oil on a medium heat, then turn down to medium low and let the temperature settle
- 2
Mix the flour, baking powder, cinnamon and salt together in a bowl. Instead of the rice & oat flours I used you can use 280g or a scant 2 cups all-purpose or gluten-free blend of choice
- 3
Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine
- 4
Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required)
- 5
Taste the batter to see if you want to add more syrup. The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be
- 6
Pour 1/2 a ladleful of batter per pancake into the frying pan and spread into a neat circle with the back of the ladle
- 7
When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes
- 8
They should be an even brown. The other side will cook a bit faster but use your fish slice / spatula to pat them down a just little so you don't have an uneven rise
- 9
Stack on warm plates and garnish with sliced banana and some maple syrup
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