Words, recipe and image by Dominique Woolf

Bananas are a staple in my fruit bowl – whether eaten sliced on top of porridge or granola, in smoothies, as a perfect energy-giving snack before or after exercise, or simply devoured by the kids. However, despite being a banana loving household, we do still occasionally end up with a couple that don’t get eaten and need a home.

Banana cake used to be one of my favourite uses for over-ripe or left over bananas – so moist, and worth cooking just for the amazing aroma. These days though, I don’t always have the luxury of time for baking, which is where these brilliant pancakes come into play.

They can be made in minutes and are great for breakfast or an afternoon tea time snack, either straight from the pan, or even cold. The mixture can easily be halved if need be. 

Makes at least 12 pancakes

Ingredients:

For the compote

150g blueberries

1 tbsp water

1 tsp maple syrup

For the pancakes

2 ripe bananas

2 large eggs

2 tbsp peanut butter

2 tbsp plain flour

1 tsp baking powder

Oil or butter for frying

Method:

1. First, make the compote. Place the blueberries, water and maple syrup in a small saucepan. Cook over a medium heat for around 5 minutes until it starts to become syrupy. Set aside.

2. Meanwhile, put the banana in a medium sized bowl and mash well using a fork. Add the egg and mix thoroughly. Next, add the peanut butter, flour and baking powder, and mix until everything is incorporated.

3. Heat a large non-stick frying pan over a medium heat. Brush the pan with a small amount of oil or a little butter and once hot, add two tablespoons of the mixture for each pancake. Flatten each one slightly as you go.

4. Cook for a couple of minutes or so, until brown on the first side. Turn them over, but be careful as they can be fragile. Cook for another minute until the other side is also brown. Repeat until you have used up all the mixture.

5. Serve with the compote.

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