“Maybe we can sleep in, make you banana pancakes, pretend like it’s the weekend now”. My Canadian friend Laura introduced me to the wonder of this dish and how the banana caramelises when cooked. This recipe makes approximately 8 pancakes.
1 cup of buckwheat flour
2 teaspoons of baking powder
2 tablespoons of sugar
1/2 a teaspoon of salt
1 egg, beaten
2/3 of a cup of soy/nut milk
2 bananas, sliced finely (I like my pancakes with lots of banana)
3 teaspoons of cinnamon (I like my pancakes with lots of cinnamon)
2 teaspoons of LSA (linseed, sunflower and almonds mix – optional)
2 tablespoons of butter or oil
1. Mix dry ingredients together in a large bowl.
2. Add egg, milk and margarine, beating well after each addition.
3. Stir through the banana, cinnamon and LSA.
4. Preheat a large frypan on a high heat.
5. Turn down to medium heat and grease lightly with butter or oil. Your frypan is ready when small drops of water sizzle and disappear almost immediately.
6. Pour a ladle of batter onto the frypan.
7. Cook for 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown.
8. Serve immediately.