Banana pancakes

AuthorZjefCategoryBreakfast, Dessert, LunchDifficultyBeginner

Here at home, pancakes are on the menu almost every week. We always find a good excuse. Sometimes it's because we ran out of bread. At other times we simply have bananas that are overripe. Great! Because the riper the bananas, the better the pancakes. And they only get really good with my favourite not-so-secret ingredient: buckwheat flour. Buckwheat is a seed that is very rich in proteins. The pronounced nutty taste can quickly dominate, so not everyone is a fan of buckwheat. But if you replace about one fifth of the flour with buckwheat flour in sweet recipes, it usually gives a really nice extra touch. Make sure to give it a try and let me know what you think.

And if I can give one more recommendation: put on a suitable record. Because Jack Johnson's ode to banana pancakes turns it into a real party. Especially if, just like me, you make these pancakes on a weekday while working from home. Go ahead and sing along, I know you know the lyrics: "Pretend like it's the weekend now!"

Ok, one last recommendation! Because of course, the picture is not complete without toppings. My favourite topping is the combination of peanut butter and jam. With or without extra slices of banana. But actually, brown sugar remains a close second as a classic topping.

Any other tips for toppings? Leave your suggestions in the comments!

Jump to nutrition facts.

Ingredients

Directions