Serves 2 / Makes 4 x 15cm pancakes
1/2 tsp vanilla extract
4 Tbsp plain flour
1/2 tsp baking powder
1/2 tsp cinnamon
Mash banana in a bowl with a fork. Add the eggs and the vanilla and whisk together.
Whisk the flour, baking powder and cinnamon into the batter. The batter will still be slightly lumpy due to the banana, however there should be no lumps of dry ingredients.
Heat a small amount of butter in a frypan over medium heat. Pour the batter into the frypan, making pancakes of about 10cm diameter. When you start to see bubbles appearing in the surface, carefully flip each pancake, cooking both sides until browned. Repeat with remaining batter.
Serve with seasonal fruit and yoghurt.
- Go easy on any syrup you add to the pancakes, as they will already be nice and moist due to the banana and egg content and sweet due to the banana.