Wholemeal Banana Pancakes
This simple recipe is inspired by one of my favourite Instagram account’s @rupertandmummy ~ Jenny makes the most delicious pancakes in the morning and this is based on one of her go-to recipes, using wholemeal flour. They are dense, filling and very more-ish.
1 whole banana
65g wholemeal/ brown self-raising flour (I use Duchy Organic)
1 organic egg
4-5 tablespoons milk (dairy, or non-dairy)
vegetable oil, for cooking
serve fruit cut into shapes and jam (optional)
Mash the banana in a mixing bowl using a fork: add the egg and whisk together. Next add self-raising flour and combine with a spatula, finally add milk to loosen the mixture into a good batter consistency.
Heat a little oil in a pan and with a large spoon, or ladle, portion a pancake and drop it into the pan: spreading the mix a little into a pancake. You don’t them to be too thick, so the pancakes cook through. When you start to see bubbles in the pancake surface, turn and cook the other side. Once both sides are cooked and golden, remove from the pan and set aside ready to serve. Repeat until you’ve used up all the batter, adding more oil to the pan as needed.
Serve with a dollop of raspberry jam; my daughter loves them with fruit cut into stars, or heart shapes.