I love it when the cupboard and fridge are nearly bare, yet somehow it’s possible to make a great meal by throwing together a few of the last remaining things you have. These banana pancakes absolutely fit that description: take a very ripe banana from your fruit bowl, a couple of eggs from the fridge, then hunt around your pantry for some cinnamon and there you have it – a beautiful weekend breakfast without leaving the house.
I ate my pancakes with a sliced peach and honey as that’s what I had on hand, but you can serve them with whatever fruit and toppings you like. Another favourite topping of mine is blueberries, maple syrup and natural yoghurt.
With so few ingredients, these pancakes can be a little delicate. So be patient and cook them over a medium-low heat and take care when flipping them over.
Continue reading for recipe and more pics.
1 ripe medium sized banana
pinch of cinnamon
oil of your choice for frying
With a fork, mash the banana well in a bowl.
Add the eggs and the cinnamon to the mashed banana and combine well.
Place your frying pan on a medium-low heat with about a teaspoon of oil.
Spoon pancake batter into the frying pan – I like to make my pancakes small, about 10cm in diameter.
Cook until golden brown each side and repeat with the remaining batter, only adding more oil to the pan when necessary
Makes approx 5 small pancakes (10cm diameter)