It’s amazing what you can make with two slightly squishy bananas! These pancakes are super speedy and hit the spot when you want something sweet for breakfast.
|2||large over-ripe bananas, peeled and roughly chopped|
|½ tsp||gluten-free baking powder|
|small pinch of ground cinnamon|
|2 tsp||vegetable oil|
|200g||fresh berries (such as blueberries, raspberries or strawberries, or a mixture)|
1. Put the bananas into a small mixing bowl and mash really well until smooth, then add the eggs and beat until combined. Add the baking powder and cinnamon and fold together.
2. Heat a frying pan until hot, then add half of the vegetable oil. Drop in large spoonfuls of the batter (you’ll need to cook the pancakes in two batches), then fry over a medium heat for 1 minute until golden and just bubbling on the top. Flip over and fry for another 30–45 seconds until cooked through.
3. Remove to serving plates and then repeat with the remaining oil and batter.
4. Top the warm pancakes with the fresh berries – or if you fancy, throw the berries into the batter and cook them in the pancakes.
Tip: You can make a batch of pancakes in advance, then cool and keep them on a covered plate in the fridge for up to 3 days. Reheat in a microwave oven as needed – simply place them in a single layer on a suitable plate, cover loosely with kitchen paper and microwave on high for 30 seconds per batch until hot through.