I really, really like pancakes – in fact, we probably eat them for breakfast at least once a week. I often make these healthy breakfast pancakes, but to be honest they’re a bit off a faff for a weekday morning. Instead, I’ve developed a super-easy recipe that I can have on the table in about 15 minutes. This recipe uses (American) cups to measure the ingredients, which normally I hate, but that’s what makes it so quick.
I know most of you will think I’m crazy for making pancakes during the week. Fair enough. If you can’t be bothered, these are still good enough for an indulgent weekend brunch – they’re light and fluffy and made healthier with the addition of a mashed banana (here are even more brunch ideas). This recipe is also endlessly adaptable – I often add a punnet of blueberries, but you could also add a handful of chopped chocolate or some extra sliced bananas and chopped pecans. As for toppings, we like our pancakes with butter, maple syrup and Nutella. Also, leftover pancakes reheated in the toaster and spread with butter are sooo delicious.
- 1 ripe banana
- 1 egg
- ½ cup (125ml) milk
- splash vanilla extract
- 1 cup (130g) self-raising flour (I often use spelt flour with 1 tsp baking powder instead)
- large knob of butter, melted
- Mash the banana in a large bowl, then whisk in the egg, milk and vanilla until smooth.
- Sift in the flour and stir until just combined. (You don’t have to sift the flour, but I find it makes for fluffier pancakes.)
- Stir in the melted butter.
- Heat a little oil in a frying pan and fry tablespoons of the batter, allowing it to spread a little as it cooks. When bubbles appear on the surface, flip the pancakes over and cook until lightly golden. You’ll need to add a little extra oil to the pan for each batch of pancakes.
- Transfer the pancakes to a tray lined with kitchen paper and keep warm in a low oven.
- Reheat leftovers in a toaster and spread with extra butter.
P.S. More brunch recipes, my favourite Pinterest recipes and healthy breakfast pancakes.