Banana batter breakfastpancakes - great for the tastebuds… bananas can also benefit the skin!
Happy new year!
I’m not one for dramatic resolutions or fad diets, but after weeks of fatty, sugary festive treats, I’m looking to be a little more conscious about what I eat.
I’ve been researching foods that can help bring me back to tip top condition after the festive blow out, and it turns out that bananas tick lots of boxes.
They contain antioxidants, help with cell repair, and are rich in vitamin A, B and E - all great for the skin. As an added bonus, they also contain lots of tryptophan, which is apparently converted into the brain’s own happy chemical, serotonin.
This pancake recipe keeps the fat to a minimum and uses banana instead of sugar as the sweetener, keeping the calories and glycaemic index down. It all goes into the food processor to make, so there’s very little faff and a delicious, light and fluffy end result.
Here’s what to do to make around a dozen pancakes…
2 just-ripe bananas
200ml milk (whole or semi-skimmed - it even works with soya milk, if you prefer)
2 medium free range eggs
4 tbsp of baking liquid (e.g. Flora Cuisine or Stork Baking Liquid) or melted margarine
200g self raising flour (I used white, but you could use wholemeal for extra fibre)
2 tbsp icing sugar (optional)
Any chopped fruit, syrup or other toppings you fancy
Put the halved bananas, all the milk, both eggs and 2 tbsp of the baking liquid into the food processor and pulse until smooth. Add the flour and pulse again until full combined into a thick batter. If you want extra sweetness, you can add the icing sugar now and pulse again.
In a large, non-stick pan, add a little of the remaining baking liquid/margarine and place over a medium-high heat until it turns clear and covers the base of the pan. Pour in a little of the batter so it settles to a disc around 10cm in diameter. Fry for around a minute until the bubbles on top burst and it is just set, then flip and cook for a few more seconds until it’s gently brown on both sides. Transfer to a plate.
Add a little more fat to the pan, wait for it to melt, then make your next pancake, continuing until you have all 12 in a stack. If you find your pancakes are getting too brown on the bottom before they’re ready to flip, just reduce your heat a little and carry on.
Serve topped with fruit for an extra vitamin boost, or top with more banana and a few cheeky chocolate chips if you feel like a treat. They’re also great with maple syrup, which contains zinc, a vital component in cell repair which should help keep your skin glowing.
Here’s to a healthy, happy and prosperous 2014 (ok, we’ll still have the occasional treat!)