We first started making banana pancakes for my eldest daughter when she refused to be spoon fed. We started off using a lovely and super simple recipe which yielded super soft and gluten free pancakes. Over time, we adapted the recipe to make the pancakes a little more filling and sturdier as texture became a problem.
1 large overripe banana
2 organic free-range eggs
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon vanilla extract
½ teaspoon cinnamon (optional)
1 tbsp coconut oil for frying
- Mix the flour, baking powder, and cinnamon in a bowl.
- Mash the banana and mix with two beaten eggs and vanilla extract.
- Slowly add the wet mixture into the dry mixture until a smooth batter mix is created.
- In a frying pan, heat a little coconut oil and start adding the batter (about 1/3 cup at a time). Cook until the pancake becomes matted around the side. Then flip.
We suggest always serving your banana pancakes on your chosen eco rascal plate. Our organic bamboo owl plate and elephant plate have enough space for round banana pancake stacks. You can then use the separate segments for extra fruit or syrups.
We serve ours in a stack, with a dollop of Greek yoghurt and some berries.
Add a sprinkle of granola, or chopped nuts for a different texture. Pecans and walnuts work best.
Substitute the eggs with ¾ cup of your chosen milk and a tablespoon of coconut oil to be added to the wet mix.