These are the pancakes that almost weren’t. My lovely Sunday morning plan was sidetracked initially by smashing an egg and then discovering mould in the maple syrup. Luckily I found a backup bottle (good life hack guys: always have a second bottle of maple syrup) and I buy enough eggs to feed a small army of protein-guzzling weightlifters. *crisis averted*
Having been experimenting with banana pancakes for a couple of years now, I’ve found a way to not let them go soggy. In the beginning I would do the simple ‘one banana two eggs’ trick but they just never really firmed up and didn’t have the fluffiness of normal pancakes. So I’ve finally tailored the recipe to still be simple enough but actually tastes likes pancakes AND has a whole scoop of protein powder in it. Who needs a morning shake when you can have pancakes?!
2 large eggs
1 ripe banana
35g scoop of vanilla protein powder
3 tbsp coconut flour
2 tbsp tapioca flour
2 tsp maple syrup (plus more for drizzling)
2 tsp desiccated coconut (plus more for sprinkling)
1 tsp coconut oil (for frying)
1/2 tsp baking soda
Add all the ingredients, except the coconut oil, to a blender and blitz until it forms a smooth batter. Melt the coconut oil in a non-stick frying pan and fry a little sample first to taste test it. Add more maple syrup if not sweet enough, then fry off small batches of pancakes. Drizzle with maple syrup and sprinkle with coconut to serve.
At the time of writing this post I was fully under the impression my syrup had mould in it. After reaching out on social media, the good people of the Instagram community explained to me that maple syrup doesn’t tend to grow mould. So after fishing the bottle out the bin it appears to be something else. Paper? Crystallised sugar? Anyway, it was enough for me to put it back in the cupboard. If you’ve ever bankrupted yourself in Waitrose buying maple syrup you’ll see my logic behind this action.