I know, I know – I was going to be better at doing. I could go into the details of why the delay, and maybe I will at some point soon but in the meantime I want to talk bananas. I’m kinda bananas for bananas! Not just because they’re delicious but they are just so amazingly good for you. They’re full of the amino acid tryptophan which gets converted into serotonin in our brains which helps us feel good as well as sleep better. They’re really high in potassium which is great for easing aching muscles and lowering blood pressure. So seriously, what’s not to like!? For a long time they have been one of the main components in my favourite breakfast – sunshine porridge – but now there is a rival for that number one breakfast slot.
A Danish friend of mine told me about Banana Pancakes and I’ve been playing around with them ever since. The basic recipe of just a couple of eggs and a mashed up banana is great but I wanted to make them a bit fluffier, a bit more substantial. Too much baking powder was giving them a slightly bitter after taste and adding too many ingredients to the mixture before cooking made it too dry. Adding just a small amount of buckwheat flour and hey presto – I got the result I was looking for 🙂
1 medium or large banana
2 eggs (or egg substitute)
10g buckwheat flour
1 tsp baking powder
1/2 tsp vanilla essence
1 tsp cinnamon
Coconut oil spray
(Optional topping: Cinnamon (you can never have too much right!?), grated vanilla, raisins, dried blueberries / cranberries, dedicated coconut…)
- Lightly beat eggs in a jug and then combine all the ingredients except the banana until you have a smooth mixture.
- Mash up the banana until it resembles a purée and then stir it into the mixture.
- Spray a small frying pan with coconut oil and heat for a minute or two.
- Using a dessert spoon add 2 to 3 spoonfuls of the mixture to the pan to make a small pancake. Sprinkle a topping of your choice into the top of the pancake – my favourites are cinnamon, grated vanilla or pumpkin spice mix.
- After a couple of minutes some bubbles should have appeared around the edges which should look a little more solid. Use a spatula to flip the pancake over and cook it for another minute or two.
- Repeat this until you have used all the mixture – it should make between 5 and 7 small pancakes. I usually keep mine warm in the oven on a low temperature (120) until I’ve made them all. You could add syrup on top but I find them sweet enough.