In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, 25g melted butter and the milk. Whisk to a smooth batter without any flour lumps. Heat a little extra butter in a large frying pan and pour in small dollops of the pancake batter, leaving a little space between each as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 minutes over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and wrap up in foil to keep warm while you cook the rest. Serve the banana pancakes whilst still warm with a dollop of Greek yogurt and drizzled with honey.

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