Wholewheat banana pancake. Soft with light crisp skin. Delicious!
I’ve never made good wholewheat pancakes but today was a good day!
Breakfast was by special request from the kids and I didn’t want to defer their request like I do when it comes to pancakes.
Ingredients: • 1 ripe banana • 3 eggs • Approx. 2 to 2 1/2 cups of wholewheat flour (I am an instinctive cook so I don’t follow strict measurements) • Water to adjust consistency of the batter • Some sugar • Cinnamon powder • Vanilla extract • The smallest, tiny pinch of fruit salt
Method: • Blitz everything in a blender (and this I think was the key to the perfect batter) • Make a runny batter to the desired consistency • Heat pan • Simmer a dollop of butter and pour the pancake batter with a ladle. Flip when it’s starts to brown.
Serve drizzled with honey, peanut butter, berries anything you please.
We accompanied ours with some fried eggs on toast.