These fantastic banana pancakes are made with wholemeal flour, giving them a slightly different texture but also making them a little bit healthier, too! These pancakes are delicious spread with peanut butter but are lovely with just a drizzle of maple syrup.
- 125g plain flour
- 85g wholemeal flour
- 2 1/2 tsp. baking powder
- 2 tbsp. caster sugar
- 1/4 tsp. salt
- 335ml buttermilk
- 2 small ripe bananas, finely chopped
Sift the flours, baking power and salt together, then stir in the caster sugar. Stir in the buttermilk and bananas until just combined.
Grease the frying pan and heat over a medium heat. Add a ladle full (around 60ml) of the batter to the pan, cook until bubbles appear on the top of the pancake, then flip over and cook until golden brown on either side.