Who doesn't love pancakes - especially on a slow Sunday morning!
This recipe is practically foolproof, uses common pantry staples and can easily be adapted for more servings.
Just in time for the school holidays too, get the kids in the kitchen creating a great brekkie to start their day!
Ingredients (1 serve)
1/2 a ripe banana - the riper the better here!
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon of butter for frying
Place the banana in a bowl and mash with a fork until there are no lumps left, it will be pretty runny.
Crack the egg into the bowl and whisk into the mashed banana.
Add the flour and baking powder and continue whisking until just combined.
Heat the butter in a frying pan, then pour the pancake batter into the pan. We made 3 smaller pancakes, but it's up to you - you may prefer one HUGE pancake!
When the mixture is set round the edges and beginning to bubble in the centre, flip your pancakes over.
Continue cooking for around a minute until browned, being careful not to burn.
Transfer to a plate and add your choice of toppings - I did sliced banana and a drizzle of pure maple syrup. Fresh strawberries, kiwifruit, yoghurt, nuts and cinnamon are all great options too!
Notes: Up the protein factor of these pancakes by substituting the flour for a serve of your favourite protein powder - chocolate or vanilla would be delish!
Use gluten free flour if necessary, wholemeal flour or ground up wholegrain rolled oats work well too.