Serves 2-4 depending on how many pancakes you like!
These are gluten and dairy free, but you can easily use a gluten plain flour or dairy milk if you wish.
1 very ripe banana
1 egg, beaten
3 tbsp flour, I use Dove’s farm gluten free plain flour but buckwheat or normal plain flour would work
2 tbsp ground almonds (can omit if you need nut free)
1/2 tsp vanilla (optional)
Pinch of cinnamon (optional)
Splash of dairy free milk, you can of course use cow’s milk
In a bowl mash the banana up with a fork, then add the egg and mix together.
Add the flour and ground almonds, cinnamon and vanilla if using. Mix to combine.
Add a splash of milk, and stir until you get a thick pancake consistency. How much milk you need depends on how big your banana and egg were and how you like your mixture. Just add the milk in a little at a time as it’s easier to add more than to take away!
Gently fry in in portions, I use 1 tbsp per pancake and cook 3-4 in a pan at the same time. Cook in a little olive oil until you can see a few bubbles on the surface, flip with a spatula and cook for 2-3 mins on the other side. Pancakes cook best on a medium heat.
Serve with some fresh fruit and a slice or orange or lemon to squeeze over.
