Fyffes Banana Pancakes
These three ingredient pancakes are a breeze to make, are naturally gluten free and great for using older bananas. Serve with a dusting of cinnamon and a drizzle of maple syrup or honey, or for something a little more decadent, warm chocolate sauce.
- Serves 6
- 1 very ripe banana
- 2 eggs
- ½ tsp vanilla extract
Mash banana well in a medium sized bowl with a fork. Add the egg and vanilla and whisk until into a smooth batter.
Alternatively, combine ingredients in a jug and use a stick blender to blend ingredients until smooth.
Heat a large pan on medium high heat, then reduce heat to medium. Pour about ½ tsp oil into the pan, you can also use coconut oil, and swirl around to coat the surface of the pan. Slowly drop spoonfuls of the mixture into the pan, depending on the pan size, 3 or 4 at a time.
Cook for about 2-3 minutes until edges are cooked and the top is starting to set as well, then flip pancakes over with a spatula and cook for further 1 minute.
Remove from pan and cook the remaining batter the same way.
Enjoy while still warm.