Banana pancakes are one of my favourite weekend breakfasts. They are so quick and easy to knock up; the trick is to let the bananas get really brown and squishy before you mash them up into pancakes – super sweet treats!
1 large overripe banana
1 medium egg, beaten
1 tbsp plain flour
1 tsp honey
Roughly mash the bananas into the beaten egg. I like to leave fairly large pieces as I love biting into the caramelized banana chunks inside the pancake.
Stir in the flour. This is optional but I find it stabilizes the mixture better and doesn’t result in such an “eggy” flavour.
Add the honey and mix thoroughly. Add more or less depending on the ripeness of the banana, the riper they are the more sugars they contain.
Drop a couple of dessert spoonfuls of the mix into a nonstick pan (preheated to a medium heat with about half tsp coconut oil).
Give them a couple of minutes per side on a fairly gentle heat, as they are pretty chunky and the sugars can catch otherwise. You want caramelization not carbon!
Eat them as they are, drizzled with honey or maple syrup, or (my favourite) a bit of Nutella nestled in between them to melt beautifully.