It’s January and we are ritualistic creatures: a Christmas of decadence and overindulgence often means that the new year starts with our take on “healthy”. I’m not usually one for months without cakes or desserts, because I love them and they’re my job, but nonetheless I genuinely enjoy these wholemeal banana pancakes. They aren’t sickly-sweet and they utilise the wholemeal flour and oats that I often have sitting in my cupboard.
Wholemeal banana pancakes
Prep 20 min
Cook 10 min
Makes 4, to serve 2
2 ripe bananas (about 90g each)
1 egg
2 tsp honey
2 tbsp ricotta
50g wholemeal flour
20g rolled oats
1 pinch salt
½ tsp baking powder
20g unsalted butter
Maple syrup, honey, peanut butter and extra bananas, to serve
In a large bowl, mash the bananas with a fork, then stir in the egg, honey and ricotta.
Mix the dry ingredients in a separate bowl, then add to the banana mix and combine gently to make a batter. Leave to rest for 10 minutes.
Meanwhile, heat a heavy-based frying pan. Add the butter, swirl to coat the pan, then tip the melted butter into the batter bowl and stir it through.
Drop two dollops of the batter mixture into the pan, cook until the two pancakes look dry around the edges and have a few bubbles on top, then gently flip and cook for a few minutes on the other side. Transfer to a plate, cover with a tea towel and keep warm while you repeat with the remaining batter. Serve warm with maple syrup, honey, peanut butter or more banana.
