This is a fluffy pancake recipe and is one of our all time favourite as a weekend breakfast treat. The secrete is to not over-mix the ingredients, so it is ok to have a lumpy batter. Don’t throw away your over-ripe bananas as it will add a nice banana aroma and sweetness to it without having to add extra refined sugar.

Ingredients

• 1 and ½ cups (180g) all-purpose flour
• 2 and ½ teaspoons baking powder
• 1 pinch cinnamon (optional)
• 1 pinch salt
• 2 medium ripe bananas
• 1 cup (240 ml) milk
• 2 large eggs
• ¼ cup (60 ml) oil
• 1 tbsp chia seeds

Optional topping ideas:

• Maple syrup
• Honey
• Yoghurt
• Flaked almonds
• Pumpkin seeds
• Sunflower seeds

Method

1. Whisk together all-purpose flour, baking powder, chia seeds, cinnamon if using, and salt. Set aside.
2. In a separate bowl, mash the bananas with a fork (it’s ok to have lumps). Add the eggs and pour in the milk and oil, mixing until just combined.
3. Pour the dry ingredients into the wet ingredients, and mix until just combined (do not overmix). Let sit for a couple of minutes.
4. Heat a large skillet or griddle over medium heat. For each pancake, spoon about ¼ cup of the batter onto the skillet. Cook until bubbles form over the surface of the pancakes, then flip with a thin spatula, and cook 1 or 2 additional minutes.
5. Serve warm with toppings of your choice!