Fluffy Banana Pancakes with Maple Syrup
Who says pancakes are just for breakfast? These fluffy banana pancakes are naturally sweet, easy to make and perfect for dessert, a lazy Sunday morning or an after-school treat.
- 2 ripe bananas (approximately 200–250g peeled)
- 2 organic eggs
- 1 cup organic milk (250ml)
- 1½ cups organic self-raising flour (approximately 225g)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp melted organic butter or coconut oil
- Extra butter or oil for cooking
- Organic maple syrup to serve
- Organic yoghurt or ice cream (optional)
- Peel bananas and mash well in a large mixing bowl.
- Add eggs, milk, vanilla and melted butter. Whisk until combined.
- Sift in self-raising flour and cinnamon.
- Gently fold until just combined. Don't overmix; a few small lumps are fine.
- Allow batter to rest for 5 minutes.
- Heat a non-stick frying pan over medium-low heat and lightly grease with butter or coconut oil.
- Pour approximately ¼ cup of batter per pancake into the pan.
- Cook for 2–3 minutes until bubbles begin to appear on the surface and the edges look set.
- Flip carefully and cook for another 1–2 minutes until golden and cooked through.
- Repeat with remaining batter.
- Serve warm with maple syrup, yoghurt or a scoop of organic ice cream.
OrganicBox tip: The riper your bananas, the sweeter your pancakes! This is a great way to use bananas that are getting a little too soft for the fruit bowl.