Makes 12 Small Pancakes
This is a great way to use up the spotty bananas that are full of fragrance and a bit too gooey to eat. They are delicious for a leisurely breakfast on the weekend or with a scoop of vanilla ice cream for dessert.
– 1 large ripe banana or 2 small ripe bananas
– 1 egg
– 1 Tablespoon brown sugar
– Organic wholemeal self-raising flour
– 1/2 tsp vanilla
Maple syrup and fresh fruit to serve on top.
Mash banana with the egg, add brown sugar and vanilla to form a mixture.
Add a little flour at a time about a dessert spoonful at a time until you get a batter the consistency of yoghurt or pancake batter!
Drop spoonfuls to desired size into a moderately hot, lightly buttered non-stick fry pan. Cook until you see bubbles forming on the top of pancakes and then turn over until the bottom is golden brown.
Serve with fresh fruit and maple syrup.