I wrote recently in this post that I was never a big fan of traditional thick pancakes and I’m more a crêpe girl:) Crêpes are still my favorite, I like them both sweet and savory, but let’s stop talking about them, because I found another weekend favorite breakfast: Banana Pancakes! They are light, fluffy, moist, and naturally sweetened with ripe bananas… Super delicious! Additionally they are ridiculously easy to make and come together in no time. Plus I want to believe that they are also sort of healthier than usual pancakes because there is no added sugar in this recipe*. So, please, give them a go, I’m sure you will love them!
Yield: 10 to 12 pancakes
100g all-purpose flour (or whole wheat flour, if you want to make your pancakes even healthier)
1/2 tablespoon baking powder
125g mashed ripe banana (about 2 big bananas)
150g buttermilk (or karnemelk in the Netherlands)
20g butter (melted and cooled)
1 teaspoon vanilla extract
pinch of salt
2. Separate an egg white from a yolk. Add a yolk to a bowl with flour.
3. Whisk buttermilk, the mashed banana, vanilla extract and butter into the flour. Mix well.
4. In a separate bowl, whisk egg white to soft peaks.
5. Gently mix in one-third of the whisked whites into the flour mixture until evenly combined, then delicately fold in the rest of the whites. Leave the batter to rest in a warm place for about 10-15 minutes.
6. Brush a non-stick frying pan with a little butter and put over medium heat.
7. Heat two mini cast iron skillets** over medium heat. Melt 1/2 teaspoon of butter or coconut oil in the each skillet. Pour 2 1/2 tablespoons of batter onto the each hot skillet. Cook the pancakes for about 2 or 3 minutes, until the bottoms are golden and bubbles are popping through the pancakes. Then gently flip the pancakes with an offset spatula and cook on the other side for about 2 to 3 minutes, until golden underneath. Remove pancakes from the skillets and repeat with the remaining batter.
8. Serve warm*** with banana slices, fresh berries and maple syrup or honey.