About this Recipe
If you don’t have eggs or you can’t eat them, this is a good alternative: a banana replaces about 2 eggs obtaining a very similar result
for consistency. Plus the pleasant fruit taste!
These pancakes are an alternative to the classics and can be served with a small separate fruit salad. The consistency is a little more compact, but the aftertaste of bananas goes very well with the maple syrup and fruit.
- 150g flour
- 150g yogurt
- 1/2 banana
- 1 tablespoon of sugar
- 1 little teaspoon of baking powder
- maple syrup to serve
Crush the banana pulp and mix it with the sugar and yogurt. Mix the flour with the baking powder and incorporate it into the mixture stirring vigorously to avoid the formation of lumps. Add a little bit of milk until you get a thick batter that falls to the ribbon and complete with half a teaspoon of salt.
Heat a knob of butter on a medium-low heat in a frying pan and spread it well with a sheet of kitchen paper folded in four.
Pour a ladle of dough, let it cook for 1 minute or until lots of bubbles form on the surface, then turn it over and cook it on the other side too.
Remove the pancake from the pan, pass the sheet of kitchen paper over the bottom of the pan and pour another ladle of dough.
Continue to prepare the pancakes until all the dough is finished and stack them on a plate, covering them with a cloth. Serve them with butter and maple syrup.
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