Wholemeal Banana Pancakes
This simple recipe is inspired by Jenny who makes the most delicious pancakes in the morning, for her boys. This pancake recipe is based on one of hers and uses wholemeal flour. An easy-morning pancake mix with a few healthy twists for your kids. Wholemeal flour is coarser in texture than white flour, as the bran and germ are retained during processing. This makes wholemeal flour higher in fibre and more nutritious than white flour. The pancakes are hearty, filling and very more-ish, but denser than a white flour pancake. Adding banana here brings a natural sweetness. This is a lovely recipe to cook with bigger kids too, enjoy.
ingredients ~
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)
To make the pancakes ~
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.