OK, I know what you will all think now, so much for a blog with some proper adult baking and no “baby baking”: she makes one Guinness and chocolate cake and thinks she can get away with that, we turn our eyes for one second and we find ourselves with banana pancakes! But I promise you, if you manage to follow until the end you won’t be disappointed as there are so many reasons why these pancakes are a great treat.
First of all, they are not made to be obsessively healthy, although bananas of course count towards you 5 a day ;), but they have eggs, full fat milk (please, please, please do not get tempted to replace it with low fat! Just don’t make them every week but enjoy them as they should be :)), a bit of butter is used for the pancake pan, so officially they do not respect “fat free, sugar free, taste free” baby food rule.
Yes they are sugar free, but that is just because you are supposed to feel less guilty when you will smother them with maple syrup (still to date and to my knowledge the best friend of bananas), or jam, or Nutella (yes, I am Italian after all), and by incorporating whisked egg white it means you will get soft pillow-y sponges ready to suck in whatever you want to give them. And.
At the same time though it is still a very good nutritious breakfast that can be enjoyed by the whole family (OK, small kid maybe can have it minus the maple syrup smothering) and I really do not know anybody who doesn’t like pancakes nor bananas! To be totally honest, I actually started to enjoy cooked bananas only as an adult, but, really, I was a quite weird child anyway so I do not count. Ah I was almost forgetting they take virtually no time to make and they freeze very well, so my suggestion is to make a big stash and keep them ready for the next lazy Sunday morning….just perfect!
Have a good Sunday!
3 large eggs
180gr plain flour
1.5 tsp baking powder
a pinch of salt
butter to grease the pan
Divide the egg white from the yolks and add milk, flour, baking powder, and salt to the yolks. Mix everything to get a smooth batter.
Whisk the egg whites to stiff peaks and incorporate slowly to the batter using a metal spoon.
Cut the bananas into thin slices and mix with the pancake batter. Warm up a pancake pan or a simple non-stick pan to medium-high heat, coat the bottom of the pan with a thin layer of butter (you can use melted butter and a brush or pass a little piece of solid butter held with a non-stick tool). Pour a little ladle of batter and banana mix in the pan and repeat a couple of times to get small pancakes, or, if you prefer, make one bigger.
Cook for a few minutes, until the bottom of the pancake is golden-brown, tip over with a spatula and cook for another couple of minutes. Remove the pancakes from the pan and repeat until there’s batter. The pan does not need to be buttered at every round, depending how good is the non-stick coating of your pan.