Who needs a pancake mix when you can make these? They are easy to make, a great way to use up over-ripe bananas and there’s no added sugar! For a dairy-free version, see the... Chef Tips. For extra taste, sauté the diced banana in a little butter until lightly caramelized before adding. This recipe makes 8 small pancakes, perfect to enjoy as a snack or light breakfast for the weekend.
In a 2 cup measuring jug, mash the ripe banana with a fork. Add the egg and enough milk to reach the 1 cup line. Beat together until well blended.
In a large bowl sift together the whole wheat pastry flour, baking powder, and nutmeg. Stir in the banana mixture, melted butter or oil, diced banana and raisins.
Lightly coat a wide skillet with butter or oil. Heat over medium-high heat. Test the temperature of the pan by sprinkling some water into the pan – the water should sputter and evaporate immediately. Drop ¼ cup of batter for each pancake onto the pan. Cook in batches, do not crowd your pan.
Cook for about 2 minutes on each side or when bubbles appear on the surface of the pancakes, turn over until browned. Serve immediately with toasted chopped walnuts along with maple syrup and butter.
Want to keep your pancakes hot with out drying them out? Here’s how:
Bring an inch or so of water to the boil in a large saucepan. Cover pan with a plate and turn the heat down to low. Place just cooked pancakes onto the plate while you are cooking other batches, and cover with a couple sheets of paper or tea towels for extra insulation.
For dairy free pancakes, make with almond or soy milk, and substitute melted coconut oil or grapeseed oil for butter.