Sunday, 5 August 2018

Light banana pancakes


One over ripe slightly fermenting banana 
One egg
1 tbsp plain flour (wheat or buckwheat etc) 
A little olive oil or fat 


  1. Mash the winey banana in a large breakfast cup.
  2. Break the egg into the cup and stir.
  3. Add a spoonful of flour, and whisk it a little.
  4. Leave it to stand for a bit. (The longer you leave it the more bubbly it will be).
  5. Heat the oil in a large flat non-stick pan and fry small drop scone size spoonfuls of the mixture.
  6. Turn once with a non-stick spatula.
  7. Serve with fruit and cream or syrup etc.
Good for breakfast or pudding at any time. Can also be taken on picnics.

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