Pancakes are so versatile, working equally well as a sweet or savoury treat. I’m using Irish wholemeal flour in this recipe, which is fine in texture, allowing it to combine perfectly to create light and fluffy pancakes. The extra fibre in the wholemeal is also great for our gut, while helping to keep us feeling fuller for longer. This is one of my favourite pancake toppings, and if you’re a banana fan, I know you’re going to love it too.
Enjoy!
Nessa x
Wholemeal Pancakes with Caramelised Banana
Ingredients
- 150g wholemeal fine flour
- 1tbsp caster sugar
- 1tsp baking powder
- 1 egg
- 250ml whole milk, or plant-based alternative
- 25g butter, melted
Topping
To serve
- Good quality vanilla yogurt
- Caramel sauce, maple syrup or honey
Method
Add the flour to a large bowl. Sieve in the baking powder and whisk gently to combine.
Add the egg to the bowl and combine with the flour before gradually adding the milk, whisking well in between each addition.
Place a pan over a medium heat. Add a little oil and once hot add a ladle to the pan, once bubbling, flip and cook on the other side. Repeat with the remaining batter. This quantity should make about 8 small pancakes.
To caramelise the banana, add the butter to a pan, once foaming, add the banana slices and fry on each side for about a minute, until golden. Drizzle over the honey. Allow to sizzle for a few seconds before taking from the heat.
To serve, top the pancakes with the caramelised banana, add a good dollop of yogurt and a drizzle of caramel sauce, maple, or honey. Enjoy straightaway!
