Healthy Banana Pancakes
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 220 g Whole wheat flour
- 350 ml Skimmed milk ((you can use almond milk too))
- 3 tsp Baking powder
- 1 tsp Cinnamon
- 0.5 tsp Fine sea salt
- 1 Egg
- 2 Bananas (mashed)
- 1 tbsp Honey
- 1 tbsp Butter
Method
- In a bowl, mash 2 Bananas.
- Mix together 220 g Whole wheat flour, 3 tsp Baking powder, 0.5 tsp Sea salt and 1 tsp Cinnamon.
- Add 350 ml Skimmed milk, 1 tbsp Honey and 1 Egg to the banana. Mix well.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients.
- Slowly whisk together to form a batter.
- Add 1 tbsp Butter to a pan, heat and add the pancake mixture. When bubbles start to form, flip the pancake over.
- Cook for a further 30-60 seconds.