Banana and cinnamon pancakes
PUBLISHED: 10:00 27 January 2016
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
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.
• 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
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.