This is a shoutout to all those mornings when you run out of milk for your bran flakes and you can’t be bothered to run to the shop (which is just across the road)… So if you have the ingredients in the list below, these pancakes make a quick and easy alternative – especially if you happen to have a dying banana at the bottom of your fruit bowl desperately crying out to be put in a banana cake. You can satisfy that poor banana’s wishes by turning it into the lightest and fluffiest of all pancakes. Ever.
It’s based on a paleo recipe but when I tried them without flour they fell apart in the pan. The chocolate isn’t part of a paleo diet either, but it was a Saturday in the middle of exam period… and yolo.
- 1 ripe banana
- 1 tsp vanilla essence
- 1 egg
- 1 tsp baking powder
- 2 tbsp plain flour
- dark chocolate (as much as you like)
- coconut yogurt (optional)
- fresh raspberries (optional
Using a fork, mash the banana in a bowl and add the vanilla essence and egg. Whisk together with the fork until it’s all combined.
Add the flour and baking powder to the mixture and mix. Stir in the chunks of chocolate.
Heat a drizzle of oil in a frying pan for about 2 minutes before adding the mixture. Spoon the mixture into the pan, leaving enough space to flip them over. I can fit a maximum of 3 pancakes at a time in the pan I use. Cook for 1-2 minutes and then flip over. The chocolate may melt on to the pan so you may need to give it a wipe with some kitchen roll (off the heat!) before frying the next batch.
Pile your fluffy, golden delights onto a plate and add a dollop of coconut yogurt and a handful of raspberries. Divine!