Name: Easy banana pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Makes 12 pancakes
Ingredients: 350g self-raising flour; 1 tsp baking powder; 2 very ripe bananas; 2 medium eggs; 1 tsp vanilla extract; 250ml whole milk; butter for frying; 2 just ripe bananas sliced; maple syrup (optional); pecan halves toasted and roughly chopped (optional)

Easy banana pancakes

Turn overripe, blackened bananas into sweet and fluffy American-style banana pancakes. Serve with syrup and toasted pecan nuts as a delicious brunch treat

15 min total 5 min prep 10 min cook Makes 12 pancakes 484 cal

Instructions

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1 Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
2 Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
3 Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.