Delicious, easy banana pancakes
I was completing a work survey this morning that asked what I think are the advantages and disadvantages of currently working from home. Being someone who once scored as 92% extrovert on a personality test (I really like people) I was struggling slightly to find any advantages of not being in a buzzing office. However, there is one thing that I’ve really got used to and will certainly miss when we do eventually return to normal life – having the time to make and enjoy a delicious breakfast.
These banana pancakes are so quick and easy, I often make them as a Friday treat in between morning calls (a replacement to the old Friday treat of Leon’s halloumi muffin). Sometimes I even make a double batch and eat the leftovers cold later as a high protein snack.
Disclaimer: Don’t be fooled into thinking I’m the next Joe Wicks by me using the phrase “high protein snack”, the only time I would ever think about my protein intake is as pre-run fuel.
My mum used to make these pancakes for me, so I have no idea where the original recipe is from, but this is how I make them.
Ingredients (for 4 small or 3 slightly larger pancakes, perfect for 1 serving)
1 tablespoon of peanut butter (works with crunchy or smooth)
1. Mash banana and add the other ingredients to the bowl
2. Mix it all together until you get a nice, thick, sticky consistency
3. Heat a pan with a bit of butter (or oil) on a medium heat
4. Drop a couple of large spoonfuls of the mixture into the pan. They cook really quickly so after a few minutes, check on their bottoms. If they’re starting to turn golden, give them a flip
5. Cook them for a further few minutes on the other side. I like mine when they’re still very slightly gooey in the middle but if you prefer them firmer, just cook for slightly longer
6. Repeat until you’ve used all the batter and have a little pancake stack
Voila! That’s it. I sometimes top with fruit and maple syrup. Today, I went for yogurt.