Banana pancakes
These scrumptious banana pancakes are just the thing for a leisurely weekend breakfast.
Cooking time
Prep time
Servings5 portions
Ingredients
- 2 tablespoons Stork Original melted
- 150g wholemeal flour
- 25g caster sugar
- 1 level tablespoon baking powder
- ½ teaspoon each ground cinnamon and vanilla essence
- 300ml soya milk (unsweetened)
- 5 bananas
- Maple syrup to drizzle
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Place all dry ingredients into a mixing bowl and gradually stir in milk, mixing well after each addition. Finally stir in half the melted Stork.
- Heat a little remaining Stork in a non stick frying pan and pour excess into a small bowl to use for the next one. Add a large tablespoon of batter per pancake into the pan to make pancakes about 7.5cm across.
- Cook 2-3 minutes over a medium heat until small bubbles appear on the surface, turn over and cook a further 2-3 minutes until golden.
- Serve with sliced bananas and drizzle with maple syrup. Strawberries and blueberries are also delicious.
