Did I hear weekend? Have I heard the perfect occasion to pamper yourself inside and out? Dear and dear lovers of good food and endless breakfasts, today I bring you one of those recipes that may well be the perfect breakfast, the star dish of your brunch, a copious snack or an incredible dessert: banana pancakes.
Before the bakery haters jump in with their "it's a calorie bomb" or "it's not a healthy breakfast," I anticipate that this recipe is sugar-free, can be made with whole wheat flour, and is accompanied by fruit. It is a round plate. You already know #clickandeat and if you want to know more perfect breakfasts for the weekend, you just have to ask them. #bonprofit.
- 100 gr of flour (whole wheat or normal wheat)
- 4 bananas
- 1 lemon
- 2 eggs
- 1 teaspoon (coffee) yeast
- 1 tablespoon (of coffee) molasses (if you do not have on hand you can also use honey)
- butter (or olive oil)
- cinnamon powder
- Peel and chop the bananas and mix with the squeezed lemon juice, a teaspoon (coffee size) of cinnamon, the flour, the molasses or honey (which replaces the sugar), the yeast and the eggs.
- When we have achieved a homogeneous dough with the turmix (aká mixer) we reserve.
- In a non-stick pan we spread a little butter using a brush or kitchen brush (just enough to leave a thin film on the pan to prevent the dough from sticking).
- We use a soup spoon to pour the dough over the pan.
- (When we observe that "bubbles" are formed in the center of the dough, we turn the pancake with the help of a spatula).
- When both parts of the pancake have turned golden, IT MEANS THEY ARE READY!