Who needs a pancake mix when you can make these? They are easy to make, a great way to use up over-ripe bananas, and there’s no added sugar! For a dairy-free version, see the... Chef Tips. For extra taste, saute the banana in a little butter until lightly caramelized before using. These pancakes are perfect to enjoy as a snack or light breakfast.
In a 2-cup measuring jug, mash the ripe banana with a fork. Add the egg and enough milk to reach the 1 cup line. Beat together until well blended.
In a large bowl, sift together the whole wheat pastry flour, baking powder, nutmeg, and a pinch of salt. Stir in the banana mixture, melted butter or oil, and raisins.
Lightly coat a wide skillet with butter or oil. Heat over medium-high heat. Test the temperature of the pan by sprinkling some water into the pan — the water should sputter and evaporate immediately. Drop ¼ cup of batter for each pancake onto the pan. Cook in batches — do not crowd your pan.
Cook for about 2 minutes on each side or until bubbles appear on the surface of the pancakes, then flip and cook until browned. Serve immediately with maple syrup, butter, and/or sliced banana.
For dairy-free pancakes, make with almond or soy milk, and swap the butter for melted coconut oil, grapeseed oil, or another neutral-flavored oil.
Want to keep your pancakes hot with out drying them out? Here’s how:
Bring an inch or so of water to the boil in a large saucepan. Cover pan with a plate and turn the heat down to low. Place just cooked pancakes onto the plate while you are cooking other batches, and cover with a couple sheets of paper or tea towels for extra insulation.