This recipe can also be used to make waffles if you prefer, like 2 of my kids do so I do make both and they taste delicious topped with these yummy bananas but if you’re not a fan of bananas fresh pineapple pieces would work a treat here too. The buttermilk makes these pancakes really fluffy because it reacts with the baking soda and causes lots of bubbles in the batter when cooked. They’re also not too complicated for a sleepy Sunday morning either.
PREP 15 MIN
COOK 20 MIN
What you’ll need:
2 cups self-raising flour
½ tsp baking soda
½ tsp salt
½ cup caster sugar
3 eggs, beaten
1 tsp vanilla extract
1 cup coconut yoghurt, to serve
¼ cup flaked almonds, toasted, to serve
60g unsalted butter, plus extra for greasing
3 bananas, peeled & sliced diagonally
½ cup maple syrup
¼ cup cream
¼ tsp sea salt
What to do:
For bananas, place butter in a non-stick frypan over medium heat. Add bananas and cook for 2 minutes, turning once, until lightly golden and caramelised. Transfer to a plate. Add maple syrup to pan and cook for 2 minutes until reduced and thick. Add cream and salt and stir to combine. Return bananas to pan and coat with sauce. Set aside.
Place flour, baking soda, salt and caster sugar in a large bowl and whisk to combine. Add buttermilk, eggs and vanilla and mix until just combined.
Heat a large non-stick frypan over medium heat. Lightly grease with butter and working in batches, pour ½ cup of batter onto the plate for each pancake. Cook for about 3 minutes until bubbles appear on top, flip and cook for another 1 minute. Keep pancakes warm while you repeat with remaining batter.
Serve pancakes in a stack, spoon over some bananas, dollop with coconut yoghurt, sprinkle with almonds and drizzle with extra maple caramel.