August 1, 2016
These banana pancakes are simple to make and delicious to eat. Whisking the egg whites gives them an incredible lightness and lovely fluffy texture. Mashing the banana into the batter adds sweetness without adding sugar and also intensifies the banana flavour. You can finish these with fresh fruit, berries and nuts to make it even tastier, or why not go all out and grate over some dark chocolate for a special treat.
If you have problems flipping the pancakes using the method below - another option is to fry the bananas separately in a little butter over a high heat, them place them on top when you are done. It isn't quite the same, but it is a little easier and still tastes just as delicious.
Whisk the egg whites until they form soft peaks. Fold half into the batter half at a time trying to keep as much air as possible in the batter (if you prefer a thinner pancake you can add a little more milk).
Slice the other bananas into half centimetre slices. Add a little butter to a medium hot non stick pan and then place banana slices in groups of three for each pancake. Allow them to cook for 2 minutes.
Pour 2 tablespoons of batter over each group of bananas to form a pancake and allow to cook for 2-3 minutes until the top has bubbles and is starting to dry out a little. Carefully flip and cook on the other side another 1-2 minutes.