• Leanne Fullwood

Caramelised Banana Pancakes


I genuinely think pancakes are the BEST breakfast.... I take real pleasure in planning meals ahead and ensuring every plate of food is exciting and full of delicious flavours. This does NOT mean it has to be complicated or made up of a tonne of ingredients. In fact, some of my favourite dishes are the most simple ones!


These pancakes are made from ingredients I generally have kicking around my fridge or cupboards and I have so many ripe bananas i end up needing to freeze them (perfect for smoothies!!). For me, on these chillier mornings, these pancakes topped with warm, caramelised and spiced bananas is just the ultimate combo. Imagine getting in from a chilly swim, ride or run and demolishing a plate of these!!

You can use the base recipe for the pancakes and then top with just about anything you fancy- fresh fruits like berries, chocolate chips, nuts or even go tropical with fresh mango and coconut!

Caramelised Banana Pancakes

Makes 6 pancakes


Ingredients

1 large ripe banana

120g plain flour

1 1/2 tbsp honey

1 tsp baking powder

1/4 tsp baking soda

180g plain yoghurt

2 eggs


Toppings:

1 banana

Drizzle of honey

Cinnamon

Greek Yoghurt


Method


1- In a bowl, mash the banana until completely smooth. Add the remaining pancake ingredients (flour, honey, baking powder and soda, yoghurt, vanilla and eggs).


2- Whisk together to make a thick batter.


(Note: If you want to serve them all together and don’t have a big frying pan, pop a baking tray in the oven on a low heat to keep the pancakes warm)


3- In a large frying pan (or 2 smaller pans), heat oil of choice (I use rapeseed or coconut) on a medium heat.


4- Add a serving spoon full of mixture in a round dollop into the pan (approx 10cm wide) and leave to cook for 2-3 minutes. The batter will rise, start to set and bubbles will appear on the surface.


5- Once the pancake batter looks set (not runny) on top, Gently using a spatula, flip the pancakes and allow to cook for a further 2 minutes on the other side.


6- For the caramelised banana: slice the banana at an angle 1/2cm thick. Heat a small non-stick frying pan and lay the banana slices out and gently fry them with a spray of oil if necessary. Flip them over once golden brown (after a minute or so) and then add honey and a dusting of cinnamon to the pan to warm through and caramelise the banana.


7- Stack 3 pancakes each up on plates and top with the yoghurt & caramelised banana slices!

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