Banana Pancakes
Nutritious pancakes made with bananas and whole wheat flour, perfect for brunch.
Ingredients
self-raising flour
¾cup
whole wheat self-raising flour
1/3 cup
sugar
2 tbsp
egg
1
milk
¾cup
banana (peeled)
2
butter (for frying)
to taste
Instructions
1
Mix the dry ingredients
Sift both flours into a mixing bowl, adding the bran left behind in the sieve. Stir in the sugar and make a well in the center of the mixture.
2
Mix the wet ingredients
Pour the milk into a measuring cup and crack the egg directly into it. Use a fork or whisk to lightly beat the egg and milk together until well combined.
3
Make the batter
Pour the egg mixture into the well in the center of the flour and sugar. Stir with a wooden spoon until you get a smooth, creamy batter. Let the batter rest for about 30 minutes—this will make the pancakes fluffier. Mash the bananas in a bowl, then fold them into the rested batter.
4
Cook the pancakes
Melt a small piece of butter in a frying pan. Add 3 teaspoons of batter to make 3 pancakes, each about 3¼ inches (8 cm) in diameter. Cook for 2 minutes, until bubbles appear on the surface. Flip and cook for another 2 minutes, until both sides are lightly golden.
5
Keep warm
While cooking more pancakes with the remaining batter, keep the finished pancakes warm in a low-temperature oven, adding a small piece of fresh butter before each new batch.
