After seeing this recipe roam around from blog to blog, I finally gave it a shot for brunch. I had an ultra-ripe banana sitting in the freezer, and I found it best to use it for this recipe – I wouldn’t feel like I wasted a banana, if the pancakes turned out bad. And I must say that I was completely impressed with the result. It had the exact fluffiness of a typical pancake. The ultra-ripe banana was so sweet that there was no need for maple syrup 😉 To give the pancakes an extra “umph,” add toppings!
1 (frozen) ripe banana
Optional: crushed walnuts, raisins
- (Defrost banana). Mash banana and mix in egg thoroughly. Mix in a handful of walnuts and raisins as well.
- In a lightly oiled pan under medium heat, cook pancake for 3-5 mins on each side.