These sound like they shouldn't work, but trust us - they really do! Perfect for brunch as well as taking in to the office, we like ours with lightly caramelised banana, but anything from berries to grilled bacon works a treat.
|2||small ripe bananas|
|2 heaped tbsp||peanut butter|
|2||eggs, lightly beaten|
|coconut oil, for frying|
|1 tbsp||coconut oil|
|1||small banana, sliced|
|1||lime, finely grated zest of|
Mash the bananas with a fork until almost smooth. Add the peanut butter and mash together as much as you can to make a smooth mixture. Fold through the eggs until just combined.
Heat the tablespoon of coconut oil in a small frying pan over medium heat. Slide the banana slices into the pan, sprinkle with cinnamon and let the banana brown and caramelise slightly at the edges, about 4–5 minutes. Flip over to brown the other side but don’t overcook them to the point where
they go too soft. Keep warm.
Heat the oil in a frying pan over medium heat. Add spoonfuls of the pancake mixture to the pan and cook for 3–4 minutes, until the bottoms are golden brown. Flip over and continue to cook the other side for a further 3 minutes, or until cooked through. Continue cooking in batches until you run out of mixture.
Serve the pancakes with the bananas toppled over, yoghurt dolloped on top and sprinkled with lime zest.