Baby Banana Breakfast Pancakes
Because when are pancakes ever a bad idea?
Banana flour is a common staple in Colombian cooking, and here in Barcelona being a European hub for Latino peoples we have a wealth of Colombian grocers, so it is pretty easy to come by. I have used it for banana bread, pancakes and muffins so far, it is quite robust so would be great for savoury crepes, bread and possibly scones/biscuits too. These are quick and easy (magic words) and you can always substitute buckwheat flour if you struggle to find a Colombian grocer in your neck of the woods. I think these would make a great snack for a lunchbox or for long distance exercise, like running or riding, tucked into your snack belt.
- 1 ripe banana
- 1 cup banana flour (100 g)
- 3/4 cup plant milk of your choice (185 ml), I used unsweetened almond milk
- coconut oil or vegan butter
- optional toppings: blueberries, dessicated coconut, sliced banana, maple syrup, honey, toasted and chopped hazelnuts.
- Mash a banana well, then add milk and sifted flour, whisk until well combined. Allow to sit for a few minutes or leave in the fridge until ready to use.
- Pour mixture into a wide jug to make pouring easy.
- Use some coconut oil or vegan butter to grease a small frying pan, heat to medium and begin pouring one or two small pancakes out, until the pan has a good coating and the pancakes are browning lightly on the edges. As you get the hang of it, try to pour out 4-5 at a time, to makes things a little quicker and so you can eat them freshly made.
- Place cooked pancakes on an oven proof plate in the oven at 100ºC to keep warm.
- Clean the fry pan and brown some sliced banana or toast some chopped hazelnuts.
- Pile up on a plate with your favourite toppings and get busy demolishing that cute stack!