Banana Bread Pancakes
Use up your Arla Cravendale milk and leftover bananas to whip up these pancakes for a delicious breakfast treat.
- 235ml Arla Cravendale milk
- 2 very ripe large bananas
- 1 large egg
- 2 teaspoons vanilla extract
- 200g all-purpose flour
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 teaspoons unsalted butter, divided
Maple syrup, blueberries and sliced banana
- 1. Mash the bananas in a large bowl with a fork until smooth.
Add the milk, egg and vanilla extract and whisk until combined.
- 2. Add the flour, light brown sugar, baking powder, ground cinnamon, ground nutmeg and salt.
Stir until all the dry spots are mixed in.
- 3. Heat one teaspoon of the unsalted butter on medium heat until melted. Drop three portions of the batter (about 60ml each) into the pan and spread out each portion into a 4-inch round. Reduce the heat to medium-low and cook for 3 to 4 minutes until bubbles start forming on the top and the edges start to brown.
- 4. Flip the pancakes and cook for another 3 to 4 minutes until they are golden brown and easily lift away from the pan.
- 5. Transfer the pancakes to a warm oven or plate. Cook the remaining batter, wiping out the pan and adding more butter between batches. Serve straight away with sliced banana, blueberries and maple syrup.