These pancakes combine the yumminess of fried bananas and pancakes! I always like adding mashed bananas to pancakes to make them healthier and add sweetness, so thought why not add some slices of banana too!
My kids always love bananas, but if you have kids who don’t eat them then this could be a good way to get them used to them. They go all soft and caramelised and sweet when fried. I use ripe bananas with plenty of black spots on the skin. I also like to add other healthy stuff to pancakes to get my kids to eat them, like ground flax, ground almonds and cashew butter in this recipe!
2 cups of self-raising flour (or you could use some wholewheat, or spelt or gluten free flour too)
2 mashed bananas
1/2 cup ground almonds
1/4 cup ground flax
1 tbsp cashew butter (or other nut butter)
2 cups unsweetened soya milk (or other plant milk)
3 sliced bananas
Virgin coconut oil for frying (or another oil)
How it’s made:
Whisk all the ingredients (except the sliced banana and coconut oil) together in a large bowl until pretty smooth.
Heat a little coconut oil in a non-stick frying pan over a medium heat.
Place 3 slices of banana onto the pan where you want each pancake to be.
Pour 1/4 cup of the batter over 3 banana slices, so that it covers the banana slices.
Fry for a few minutes either side until golden brown.
Serve with maple syrup if you like a little extra sweetness, but they are also good without any added sweetener.