“Of all fruit, overripe bananas are the most likely to end up in the bin. This pancake recipe is great for exploiting the sweetness of fully ripe bananas and avoiding waste,” says Carolin Strothe – a German cook, food stylist, and author of the award-winning blog Frau Herzblut.
Makes eight pancakes
For the batter:
1 large ripe banana, mashed
200ml milk of choice – we use almond milk
25g mild coconut oil, warmed, plus extra for cooking
1–2 drops vanilla extract
125g wholemeal spelt flour
½ tsp ground cinnamon
½ tsp baking powder
50g walnuts, roughly chopped
Combine the mashed banana with the egg, milk, coconut oil, and vanilla extract using an electric whisk. In a second bowl, combine the flour, cinnamon, and baking powder. Add this to the banana mixture and stir gently to create a thick, smooth batter. Fold the walnuts into the batter.
Heat some coconut oil in a pan and add 1½–2 tablespoons of batter for each pancake. Cook for 2–3 minutes, until the underside is golden and firm, then flip the pancakes and continue cooking until the other side is also nice and golden. Continue in this way until all the batter has been used. Keep the cooked pancakes warm as you work.
Tip: The pancakes taste best warm, drizzled with some maple syrup. Fresh fruit such as figs or berries also go beautifully.
Natural Baking by Carolin Strothe and Sebastian Keitel. DK, 7 March. £12.99
Text copyright © 2018 Carolin Strothe, Sebastian Keitel
Photography copyright © Carolin Strothe, Sebastian Keitel
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