Because when are pancakes ever a bad idea?

Banana flour is a common staple in Colombian cooking, and here in Barcelona being a European hub for Latino peoples we have a wealth of Colombian grocers, so it is pretty easy to come by. I have used it for banana bread, pancakes and muffins so far, it is quite robust so would be great for savoury crepes, bread and possibly scones/biscuits too. These are quick and easy (magic words) and you can always substitute buckwheat flour if you struggle to find a Colombian grocer in your neck of the woods. I think these would make a great snack for a lunchbox or for long distance exercise, like running or riding, tucked into your snack belt.

Ingredients:

• 1 ripe banana
• 1 cup banana flour (100 g)
• 3/4 cup plant milk of your choice (185 ml), I used unsweetened almond milk
• coconut oil or vegan butter
• optional toppings: blueberries, dessicated coconut, sliced banana, maple syrup, honey, toasted and chopped hazelnuts.

Method:

1. Mash a banana well, then add milk and sifted flour, whisk until well combined. Allow to sit for a few minutes or leave in the fridge until ready to use.
2. Pour mixture into a wide jug to make pouring easy.
3. Use some coconut oil or vegan butter to grease a small frying pan, heat to medium and begin pouring one or two small pancakes out, until the pan has a good coating and the pancakes are browning lightly on the edges. As you get the hang of it, try to pour out 4-5 at a time, to makes things a little quicker and so you can eat them freshly made.
4. Place cooked pancakes on an oven proof plate in the oven at 100ºC to keep warm.
5. Clean the fry pan and brown some sliced banana or toast some chopped hazelnuts.
6. Pile up on a plate with your favourite toppings and get busy demolishing that cute stack!