Serves 4:

Ingredients for the pancakes:

2 large very ripe bananas, chopped

1 egg

Ingredients for the topping (to be apportioned over 4 pancakes):

1 cup mixed seeds and nuts (sunflower, pumpkin, sesame, linseed, slivered almonds)

4 Tbsp walnuts, chopped

2 cup fresh blueberries or strawberries (if frozen, just boil them in water for 30 seconds and drain)

Coconut milk/ cream to serve

Method:

Place the bananas and egg in a bowl and mash with a fork. This mix will make four little 4 inch diameter pancakes so apportion accordingly (you can’t flip anything bigger). Heat a small pan with coconut oil on about setting 7 of 10. Pour on the mix and cook until the edges brown. Carefully slip a spatula underneath to flip. You will need to do this slowly and maybe approach from a couple of sides until you get under it. It will start to fold up a little but just go with it and turn it as best you can. It may break a bit but will all taste the same. The bottom will be slightly burned but that is OK, it is just the mix of banana and egg.

Once cooked both sides, remove to a plate and add the other ingredients, apportioned four ways. For each pancake add 1/4 cup of mixed seeds, 1 Tbsp chopped walnuts and 1/2 cup of blueberries or strawberries. Add about 2-3 Tbsp of coconut cream over the top of everything and serve.

 

 

One Response to Quick banana pancakes

  1. shamim says:

    Tried making banana pancakes….on a school morning! Must say its a quick and easy recipe. I have yet to master the art of gently turning them so as to avoid ‘banana-scramble’! The aroma that wafts through when cooking really tickles the taste-buds and beckons everyone to the kitchen. Family enjoyed it. Great recipe. Thanks! PS – For ’emergency or occasional indulgence’ it’s yum topped with palm treacle.

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