Corinne Rachelle’s Banana Pancakes
Banana Pancakes serves 2 or one very hungry person!
Breakfast is the most important meal of the day, whereas now I never skip breakfast when I was younger it was a different story! I’ve never been a cereal or toast kind of person, to me they were wasted calories as I am always hungry ann hour after that kind of breakfast. I often want to avoid too many carbohydrates at the beginning of the day as they tend to make me sluggish.
I discovered these delicious banana pancakes in Kansas, and they are a great hit with my grandchildren who now make their own!
The pancakes are just amazing. when you need something warm, light, filling and comforting that will give you energy for a busy day. They’re so quick and easy to make, and you can eat them on their own or accompany them with fresh fruit. Because the bananas are naturally sweet, they don’t need extra sugar, These pancakes are suitable for someone on a paleo, keto ,and diabetic diets as each serving is 124 calories, and is high in protein
.Ingredients
1 banana that is soft but not overripe.
2 large free-range eggs beaten.
Quarter a teaspoon of vanilla essence
a pinch of cinnamon
a knob of plant-based butter (or butter) for frying.
Method
1. Place the banana in a bowl and mash it with a fork or potato masher, add the egg vanilla essence and cinnamon mix well.
2. melt the plant-based butter in a frying pan on a medium heat and when it’s bubbly put a soup ladle of the pancake mixture to the pan, cook for about two to three minutes then carefully using a spatula flip it over and cook for a further 2 minutes.
3. Keep the pancakes small, serve warm in a stack on their own or with fresh berries, yoghurt, slice banana.