Image courtesy of https://www.theguardian.com
2 x teaspoons of baking powder
A pinch of salt
1 x tablespoon of castor sugar
1 x egg
1 x cup of milk
1 x small teaspoon of vanilla extract
2 x tablespoons of olive oil
2 x very ripe bananas, mashed
Butter, for greasing the pan
Natural yoghurt, strawberries and honey to serve (optional)
Icing sugar, to dust (optional)
-
Sift the flour, baking powder, salt and sugar in to a mixing bowl and mix with a fork. -
In another mixing bowl, crack the egg in and add the milk, vanilla and olive oil. Add the mashed banana and stir using the fork. - Now simply gradually add the dry ingredients in to the wet ingredients, whilst whisking with the fork. (Don’t worry that the mixture won’t be entirely smooth – the banana will make it lumpy).
- Add some butter to a non stick frying pan and heat over a low to medium heat. Using a tablespoon, in batches, add spoonfuls of the batter to the pan and let the pancakes cook on the first side for a couple of minutes or until you start to see bubbles forming. Using an egg flip, turn the pancakes over and cook on the other side until golden brown.
Lo’s tips
- You can substitute the castor sugar with white sugar, raw sugar or coconut sugar.
- Don’t overcrowd the pan whilst cooking these pancakes.
- Make sure that the pan isn’t turned up too hot or else the butter will burn and the pancakes will just blacken on the outside.
Should I reconsider the bugaboo? 🙂
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