Although the title of this recipe may have you singing the Jack Johnson song (it’s in your head now, isn’t it), banana pancakes are more that just a song title – they are a delicious and healthy breakfast too.
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You stick to porridge or fruit all week for your breakfast, but come Sunday, you just want something a little bit more and that is where healthy banana pancakes come in. By mixing mashed banana into the pancake batter, you give it a sweet taste without adding loads of sugar.
For a topping, I went with strawberries, but homemade nut butter goes well too.
Ingredients – Serves 4 (3 pancakes each)
– 220g/ 1.75 cup wholewheat flour
– 350ml/1.5 cup skimmed milk (you can use almond milk too)
– 3 tsp baking powder
– 1 tsp cinnamon
– 0.5 tsp salt
– 1 egg
– 2 ripe mashed banana
1) Mix together the flour, baking powder, salt, cinnamon and nutmeg.
2) Mash the banana
3) Add the milk and egg to the banana
4) Make a well in the middle of the dry ingredients and pour in the wet ingredients. Slowly stir together to form a batter.
5) Add a little butter to a pan, heat and add pancakes. When bubbles start to form, flip and cook for a further 30 seconds to 1 minute.
Nutritional Information – per person:
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