Banana Breakfast Pancakes
Seriously, who doesn’t enjoy a stack of pancakes? There is something indulgent about it!
These banana pancakes are my go-to breakfast if I have an extra 5 minutes in the morning and feel like something different and delicious to start my day! I stack them high and dress them to impress with maple syrup, sliced bananas and some natural peanut or cashew butter, because, why not!
I am going to apologise to my mum in advance for this little story. She will not be happy I’ve shared this. I can already hear her saying ‘Laura-Jane, I cannot believe you wrote this in the newspaper!’. However, it does come from a place of love and with positive memories attached from our family table. Pancakes or pikelets were often a school holiday lunch treat for our family. Whenever possible mum made our school holidays so much fun. However, the memories of these pikelets are associated with the smell of burning batter and smoke blurring my vision into the kitchen. Mum used to cook her pancakes like she likes her steak, VERY well done! I am so thankful for the lashings of jam and cream we were allowed to have, which masked the taste. It wasn’t until I started to make my own pancakes that I realised how delicious pancakes were all by themselves!
These may not be the type of pancakes that are paired with lashings of jam and cream, but I do hope they create some memories at your family table. Without the smoke and burnt batter smell of course!
SERVES: 6 PANCAKES (depending on the size of your pancakes of course!)
PREP: 5-10 MINS
COOK TIME: 10 MINS
INGREDIENTS LIST:
¼ cup Greek or natural yoghurt
1 egg
½ cup rolled oats
2 Tbsp. wholemeal flour
2 tsp. baking powder
1 Tbsp. maple syrup or honey
1 small banana
2 Tbsp. milk (any will work)
your choice of oil or butter for cooking
DIRECTIONS:
Place all ingredients in blender. Blitz for 1-2 minutes until all ingredients are combined.
Heat oil or butter in a skillet or pan over medium heat. Once hot, spoon ¼ of a cup of batter onto the skillet or pan. Cook until some bubbles form and edges appear dry, usually about 1 ½ - 2 minutes. Carefully flip and cook the other side of the pancake. Continue this process until all pancakes are cooked.
These pancakes can be served with whatever toppings you like. Two of my favourite combos include fresh banana, maple syrup and peanut butter or strawberries, vanilla yoghurt and honey.
