Can you even believe that I didn’t like pancakes as a child? Actually, from the time I had my first pancake and until I was about 15, I only tried pancakes twice, and they made me throw up both times. I hated the flavour with a passion.
In my early twenties though, I decided to try again. I decided to try the thicker American version as opposed to the big, thin ones we have here in the north of Europe. With that comes of course lots of toppings and lots of maple syrup; all helping to mask that flavour I didn’t like. And slowly… I started to like pancakes.
Now, as a 25 year old, I can finally say that I’m convinced. Pancakes are hella delicious.
I particularly love flavoured pancakes. Lemon, coffee, banana… These taste as if a pile of regular vanilla pancakes and a banana bread had a baby. Match made in pancake heaven.
The banana pancakes;
• 2 ripe bananas; about 125 grams
• 2,5 deciliters of macadamia, almond or soy milk
• 175 grams of spelt or white flour
• 50 grams of cane sugar
• 2 tablespoons of oil
• 1 teaspoon of vanilla bean paste
• 1 teaspoon of baking powder
• 1/2 teaspoon of sea salt
• 1 pinch of ground nutmeg
• Mash the bananas with a fork or potato masher. If you want a completely smooth batter, you can run the bananas and half of the milk in a blender or food processor.
• Combine milk and bananas. Whisk in the sugar, oil, vanilla, salt, baking powder and nutmeg.
• Gradually add the flour and whisk to combine. Make sure not to overmix.
• Heat up a cast iron or other non-stick skillet on a medium heat. Spray a bit of olive oil over the skillet and pour the batter a few tablespoons at a time.
• Make small pancakes or big pancakes depending on your preference.
• Cook for about 3 minutes on each side.
• Serve with pure maple syrup, banana slices and powdered sugar. Oh, and coffee!