- Ripe banana 1 pc
- Any milk 400-500 ml
- All-purpose flour 125-150 g
- Baking Powder 1 tsp
- Pinch of salt
- Sour cream / Yogurt / Berries / Jam or Honey to serve
- Using a vitamix (or any blender), blend the banana and milk until smooth and creamy
- In a deep bowl, mix the flour, salt, and baking powder until well combined. Then, pour in the milk-banana mixture and stir thoroughly
- Heat a crepe pan over medium heat and cook the pancakes slowly, allowing enough time to set and cook through
- Once ready, let the pancakes cool slightly, then serve with sour cream, jam, dried or fresh berries, and drizzle with syrup or honey!
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Both the milk and flour can be adjusted to your taste preferences or what you have available at home. I used oat milk and buckwheat flour, but you can also use oats, rice, or a combination of flours.
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If the banana isn’t very sweet or you prefer a sweeter pancake, add a few drops of stevia.
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The thickness of the pancakes will depend on the ratio of milk to flour: more milk and less flour will yield thinner pancakes, and vice versa.
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If you follow the ingredients listed in the recipe, these pancakes are suitable for both children and adults who are intolerant to animal products, and they’re also perfect for fasting.
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When frying, don’t rush to flip them! Let them set well before turning, and you can even flip them by hand once they’re ready.
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These pancakes taste best right after cooking, served with sour cream, yogurt, or jam, and berries!
