Bananas are such a fabulous fruit, despite being given a bad wrap in recent years for being “too full of sugar”, which is just misleading! Whilst bananas do contain carbohydrates, they are also rich in Manganese, which is a nutrient that supports carbohydrate metabolism, meaning it stabilises your blood sugar.
One large banana contains 20% of your daily Vitamin C needs and is rich in Potassium to support nerve and muscle function
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Vegitarian
12
5 minutes
10 minutes
1.5 cups flour of choice (I used wholemeal)
1.5 cups of milk of choice (I used cows)
2 eggs
1 banana
1 tsp vanilla paste
1 tsp ground cinnamon
¼ cup shredded or desiccated coconut
Butter or oil for cooking
Blitz all ingredients in a blender or food processor until
combined. Add a little more liquid if you like your pancakes thinner.
Pour portions of the batter into a medium heat frying pan with a little butter or oil.
Brown pancakes on both sides before transferring to a warmed plate and keep covered until the whole batter is cooked.
Serve topped with mixed berries / yoghurt / maple syrup /anything else you like!
Freeze leftover pancakes for another day and enjoy as a cold snack.
Perfect for babies (6m+) and toddlers as a snack.
Vegan alternative: Substitute eggs for 1tbsp chia seeds and allow the batter to sit for 5min before cooking.
