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I wrote this recipe for banana and peanut butter pancakes some time ago, as a way of using up those overripe bananas in the fruit bowl. Given the current situation, the need to avoid food waste is even more important – and what better way to use up ingredients than with these tasty pancakes!
What I love about this recipe is its simplicity – it can be whipped up fairly quickly and only uses a few store cupboard ingredients. The compote is delicious, but purely optional, as is the peanut butter.
Read the original article at Balance Garden.
Ingredients
For the compote
150g blueberries
1 tbsp water
1 tsp maple syrup
For the pancakes
2 ripe bananas
2 large eggs
2 tbsp peanut butter
2 tbsp plain flour
1 tsp baking powder
Oil or butter for frying
Instructions
- First, make the compote. Place the blueberries, water and maple syrup in a small saucepan. Cook over a medium heat for around 5 minutes until it starts to become syrupy. Set aside.
- Meanwhile, put the banana in a medium sized bowl and mash well using a fork. Add the egg and mix thoroughly. Next, add the peanut butter, flour and baking powder, and mix until everything is incorporated.
- Heat a large non-stick frying pan over a medium heat. Brush the pan with a small amount of oil or a little butter and once hot, add two tablespoons of the mixture for each pancake. Flatten each one slightly as you go.
- Cook for a couple of minutes or so, until brown on the first side. Turn them over, but be careful as they can be fragile. Cook for another minute until the other side is also brown. Repeat until you have used up all the mixture.
- Serve with the compote.