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Food Friday: Banana Pancakes

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Every Friday, RiverOnline brings you some of the simplest, healthiest and most student-friendly recipes to try out. Have a recipe to share with your fellow students? Get in touch with us at editors.river@gmail.com! 

Tuesday, February 17, is Pancake Day! If you’re torn between your love for pancakes and the need to remain healthy, this banana pancake recipe is a must-try.

It is the perfect breakfast and/or dessert pancake. Not only is it quick and healthy, but it is also a cheap recipe with some ingredients optional, making it a very creative plate.

For one person, you will need:

1 egg

1 big or 2 small bananas

5 tablespoons of porridge oats

2 teaspoons of desiccated coconut (optional)

1 teaspoon of cinnamon (optional)

1 teaspoon of butter (optional)

 

Toppings (optional):

Honey

Strawberries

 

Method:

  1. Peal the banana and place it in a bowl. Split the banana in two and use a fork to smash it until only some visible banana bits are left. Mix in the egg until the consistency looks creamy.
  2. Preheat the hob in medium-heat and add the butter to the frying pan.
  3. Add all the dry ingredients into the bowl and mix (if using an electric mixer the batter will look similar to a regular pancake, it is optional to use either method). Then pour the mixture into the frying pan.
  4. While waiting for the pancake to get golden brown, chop some strawberries on the side.
  5. Flip the pancake to match the golden side, make sure the pancake has gotten a firm consistency, or else when flipped it will break.
  6. When the pancake is ready, place it on a plate and add the chopped strawberries on top.
  7. For the grand finale, add a big z shape of honey.
Voilà! And there you have the perfect banana pancake, enjoy!
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