Banana and cinnamon pancakes

PUBLISHED: 10:00 27 January 2016

Pancakes

Pancakes

Archant

Ongar-based baking starlet Amy-Beth Ellice has wowed the world of baking with her creativity in the kitchen. The young baker shares her yummy pancake recipe with West Essex Life

WEL FEB 16 PANCAKESWEL FEB 16 PANCAKES

These wheat-free, spiced banana pancakes are the perfect treat breakfast or brunch for weekends. Serve with a drizzle of maple syrup, honey or natural yogurt and some sliced banana.

(Makes 12)

Ingredients:

• 2 small ripe bananas, peeled

• 2 eggs

• 75g (3oz) butter, melted, plus extra for frying

• 250g (8fl oz) milk

• 1 tsp vanilla extract

• 200g (7oz) spelt flour

• 2 tbsp light brown sugar

• 1 tsp cinnamon

• ¼ tsp salt

• 3 tsp baking powder

• Olive oil for frying

Method

1 Mash the bananas in a mixing bowl using a fork and crack in the eggs. Stir in the melted butter, milk and vanilla extract.

2 Add the flour, sugar, cinnamon, salt and baking powder to the mixture and whisk well until combined.

3 Melt a knob of butter with a small drizzle of olive oil to a frying pan over a medium-high heat. Spoon two tablespoons of the mixture into the frying pan for each pancake. Fry for 2-3 minutes until bubbles form on top. Flip them over and cook on the other side for up to a minute until they are golden brown on both sides.

4 Drizzle with maple syrup or honey and serve with sliced banana.

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