These banana pancakes are your perfect weekend treat! Packed full of fresh ripe bananas and wholesome ingredients, indulge the healthy and guilt free way! Vegan and gluten free options provided, so no one misses out!
What says Sundays more than pancakes and endless cups of tea?
It’s an unwritten rule that every Sunday should start with a decent sleep in, followed by a lazy cup of tea in bed while reading the paper (the real type – not on your phone!) and finished with a slow meander to the kitchen to make pancakes. It can be any kind of pancake you like, but pancakes you must have.
Sorry >>>> I’ve always been told I’m bossy. But what’s wrong with that?
This weekend I had a mountain of over-ripe bananas that needed using. I swear they are green when I want to use them and over-ripe when I don’t. Kind of like avocadoes.
If you’re looking for some ideas to use bananas reaching their used by date, here are some I thought of:
Banana ice cream
Baked bananas with chocolate
Banana oatmeal cookies
And my favourite >>> BANANA PANCAKES
This recipe is so so simple, you just chuck all the ingredients into a blender, blend and pour. No bowls, no painful steps, just measure, blend, pour. It could not be easier!
I’ve included options for gluten free and vegan diets so no one misses out!
I topped my pancakes with fresh banana, chopped walnuts and endless maple syrup. Other toppings could include fresh berries, peach, poached pears or bacon if you’re feeling indulgent. What do you like topping your pancakes with?
If you’re new to pancakes the key I’ve found is to keep the heat low and don’t flip too early. Make sure the top has completely bubbled and you can easily lift the edge using a spatula. Keeping the heat low does take slightly more time but ensures you won’t burn them.
For cooking, coconut oil and butter both work very well. I usually repour every 2-3 pancakes. More than this can overpower the beautiful banana pancake flavour.
Now that I’m done with the pancake nerd talk, I will let you go enjoy your Sunday.
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.
What you need:
- Fry pan
Ingredients (makes 10):
- 1.5 cups wholemeal flour (Gluten free option: gluten free flour)
- 1 tablespoons maple syrup
- 2.5 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 large ripe bananas
- 1 1/4 cup milk (Vegan option: almond milk, soy milk)
- 2 large eggs (Vegan option: 2 tablespoons of water mixed with 6 tablespoons of ground flax seed)
- 1/2 teaspoon vanilla extract
- For serving: maple syrup, sliced banana, blanched almonds
1. Blend all the ingredients in a blender until smooth. Don’t over process, some small chunks of banana will make for nice pancakes.
2. Heat some coconut oil or butter in a fry pan on a low to medium heat. Pour out some of the pancake mixture carefully to create a nice circle.
3. Cook for a few minutes until the top has completely bubbled, then flip. Cook for a minute longer then pop onto a plate. I usually place another plate on top to keep them warm.
4. Repeat until you have used the rest of the mixture.
5. To serve: top with some ice cream (i’ve used vegan banana cream ice cream – recipe will be in my ecookbook), sliced banana and walnuts.
Storage: this recipe is best eaten fresh.
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For another weekend brunch recipe, try my overnight carrot cake oats.
Anisa – The Macadames. xx