Banana sour milk pancakes

Ingredients

230ml sour milk (low or full fat)

130g plain or wholemeal flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (if using unsalted butter)

1 tablespoon sugar or an equivalent amount of sweetener

1 tablespoon melted butter or vegetable oil

2 ripe bananas, diced

1 egg at room temperature

1 teaspoon vanilla extract

Method

Using a hand blender or whisk, mix wet ingredients together, add dry ingredients and combine well, i.e. until no more lumps, without overmixing (to avoid chewy pancakes).

Grease pan lightly and heat to medium level.

Pour in batter, top with diced banana and cook for 2 minutes.

Flip over with spatula to cook other side (until golden).

Heat may need to be adjusted to low-medium to ensure inside is cooked as well without overdoing outside.

Serve with topping of choice.

Nutritional Information

Vegetarian
Healthy

Tips

Use some wholemeal or oat flour to increase the fibre in this recipe.
Leftover pancakes can be kept in airtight container in fridge for a few days or frozen and reheated as needed.

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Banana sour milk pancakes

These delicious pancakes are a great way to use up milk that’s past it’s best, and bananas that are going brown. There are ideal with all sorts of toppings; try them with berries, yogurt, honey, chopped nuts or any combination!

Ingredients

Method