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- Banana Pancakes with Passion Fruit Curd
Banana Pancakes with Passion Fruit Curd
Prep time:
Cook time:
Bananas, we love them (by some accounts they are Britain’s favourite fruit, others say it’s apples). Anyway, they are very popular and full of potassium and other nutrients. There is just one problem, it’s easy to find yourself with bananas that have gone off. This is because they emit ethylene or ethene gas, a plant hormone that makes fruit ripen. Here we use past-their-best bananas to add delicious sweetness to your pancake batter. The topping is all-important with a pancake, and here we continue the tropical theme started by the banana batter, by using passionfruit curd, coconut flakes, passion fruit and yoghurt. It’s one beautiful banana-ery breakfast. Looking for more pancake recipes? Look no further.
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Ingredients
- 2 bananas, mashed
- 2 tsp baking powder
- 2 large eggs
- 60g plain or wholemeal flour
- 1 tsp olive oil
- 2 tsp passion fruit curd, for the topping
- 1 dollop yoghurt, for the topping
- 1 handful coconut flakes, for the topping
- 1 passion fruit, optional for the topping
Method
Step 1
Place the mashed bananas in a mixing bowl, add baking powder and eggs and whisk until combined and frothy.
Step 2
Add the flour bit by bit until the batter is slightly thicker than normal pancake batter. If it’s too thick, add a little milk.
Step 3
Heat a large frying pan over medium heat. Once hot, add a little oil to coat the pan. Then spoon in about 3 tbsp of batter per pancake and lower the heat. Cover with a lid to help the centres cook.
Step 4
Cook for 3-4 mins, then remove lid and flip. Cook for 3 mins more, until the underside is golden. Keep warm in the oven until all the batter is used.
Step 5
To serve, top with the curd, yogurt, coconut and fresh passionfruit if you have it – it’s at its best at this time of year.
Shop the ingredients
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