Banana pancakes
- 4
This flour-free pancake mix is packed with bananas, coconut oil and ground almonds, making them much more filling than traditional pancakes
- 4 large ripe bananas
- 8 eggs
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- 1 tablespoon ground almonds (optional)
- 2 tablespoons coconut oil
Toppings
- Punnet strawberries, sliced
- 8 tablespoons Nutella (optional)
Method
- 4 large ripe bananas
- 8 eggs
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- 1 tablespoon ground almonds (optional)
- 2 tablespoons coconut oil
Toppings
- Punnet strawberries, sliced
- 8 tablespoons Nutella (optional)
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Step 1
In a mixing bowl, mash up the bananas with a fork until relatively smooth
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Step 2
Add the eggs, baking soda, vanilla extract and almonds to the bowl and mix. Using an electric whisk will ensure there are no banana lumps left.
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Step 3
If you’re using Nutella for the topping, heat it in the microwave in 10 second bursts until runny.
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Step 4
Heat a pan to medium-hot and add a little coconut oil. When the oil is hot, spoon a ladle full of mixture and cook for two minutes before turning and cooking for a further two minutes.
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Step 5
Place the pancake on a plate, drizzle with a teaspoon of Nutella (optional) and add sliced strawberries.
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Step 6
Repeat with the mixture until you have a 3-to-4-high pancake stack before starting a new plate.
- The banana in the mix causes the pancakes to look darker than traditional pancakes when cooked.
- For an extra chocolatey hit, add a teaspoon of cocoa powder to the mixture.
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India Benjamin is a UK lifestyle blogger who writes about food, fitness, beauty and fashion. Find more of her recipes at: www.touchscreensandbeautyqueens.com
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