Quick to whip up, these light and fluffy buttermilk pancakes are always a winner in my house!
The buttermilk and baking powder helps these pancakes to rise and so are extra light and fluffy. Even though the pancakes taste lovely and sweet, this recipe has no added sugar (apart from the optional maple syrup drizzled over the top); the sweetness in the pancakes comes entirely from the banana, cinnamon and vanilla.
These pancakes are perfect for breakfast or a snack at any time of the day.
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Banana Buttermilk Pancakes
- Into a small bowl, measure the flour, ground cinnamon and baking powder. Set aside.
- In a large mixing bowl, mash the bananas until smooth, then beat in the eggs, buttermilk and vanilla extract to create a smooth mixture.
- Sift the flour, ground cinnamon and baking powder into the banana mixture and stir gently to combine.
- Put a large frying pan on medium-high heat and brush with a little olive oil. Use an ice cream scoop to dollop evenly sized pancakes into the frying pan. You will probably fit 3 pancakes into each batch.
- Cook for a couple of minutes until you see bubbles appear on the surface of each pancake and it is browned slightly on the bottom, then flip and cook for a further few minutes. Repeat in batches until all the batter is used up.
- Serve the pancakes with a drizzle of maple syrup, banana slices and some chopped pecan nuts, if you like.
- If you are unable to source buttermilk, replace with thin natural yoghurt, or milk with a little lemon juice squeezed into it.
- Use a gluten-free flour in place of the spelt flour. I like 50:50 sorghum and buckwheat flour.
- For nut-free, swap the pecans for something like pumpkin or sunflower seeds.
- Top the pancakes with any fruit, nuts and seeds that you enjoy. How about raspberries and pistachio nuts, or blueberries and pumpkin seeds?
- You can make the batter up to a day before and store it in the fridge ready for you to cook the pancakes when you want to eat them. When fully cooked you can store them in the fridge for a day.