A nice stack of very soft, banana pancakes, no added sugar ...
Prep time10 minutesmin
Cook time15 minutesmin
Total25 minutesmin
Recipe type: Snack, Breakfast
Cuisine: American, French
Yield: 10pancakes
Ingredients:
180gall-purpose flour
2ccbaking powder
0,25ccsalt
3medium-sized, very ripe bananas
3eggs
165mlcow's milk or vegetable milk
3cscooled melted coconut oil
1ccnatural vanilla extractoptional
Maple syrup
Decor: pecan nuts, banana slices etc ...
Instructions:
In a bowl, mash the ripe bananas with a fork. Stir in the eggs, coconut oil, vanilla (optional).
In another container, combine the dry ingredients: flour, baking powder and salt.
Incorporate these dry ingredients in two batches into the wet ingredients, alternating with the milk. Do not "over-mix" between each addition, mix just enough. If at this stage, the dough seems too thick, do not hesitate to add a little milk.
Heat a pan over medium heat and place a thin layer of coconut oil with absorbent paper (as for making pancakes). Using a ladle (mine is 80ml), place a round of dough in the center of the hot pan. As soon as bubbles appear or the edges start to cook, turn the pancake over and continue cooking for about 1 minute. Repeat until you have finished the dough.
Serve warm with fruits, nuts, yogurt, maple syrup or any other garnish of your choice!
Notes:
Once cold, you can freeze them by two or three in small freezer bags to enjoy them later. It will suffice to reheat them in a pan or in the microwave.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)