Yes, I'm still on my one-woman mission to make every possible type of pancake! Today I adapted the standard two ingrediant banana pancake recipe to make a Saturday treat to take to my sister's house. These are handy for lunchboxes because they make minimal mess.YOU'LL NEED:
1 large banana, mashed
1 medium egg, beaten
1 tsp cocoa powder (I used Green & Black's Organic powder)
2 tsp almond butter
Handful porridge oats
Few sprinkles of dessicated coconut
Coconut oil (or unsalted butter) for frying
METHOD:
1. Mash the banana in a medium sized bowl.
2. Add the beaten egg and stir well.
3. Add the oats, almond butter and cocoa and stir well (again).
4. Melt a little coconut oil in a heavy frying pan. Keep the heat very low if you have a lighter pan as it helps stop the bottom and edges of the pancakes from burning.
5. Dollop the mixture into the pan, each one should be a little smaller than the palm of your hand.
6. Sprinkle a little dessicated coconut on top of each pancake so it sinks into the mixture slightly.
7. Once the bottom has started to cook but whilst they're still too soft to flip (after about 3 minutes), pop them under the grill for 2 minutes or so.
8. Once the top has started to cook, flip the pancakes over for another 2 minutes or so until they're cooked through.
9. Leave to cool for a few minutes then serve.
This makes about 5 small pancakes, just double the quantities if you want enough for the whole family!
