I have chosen this as my first recipe to share with you because of the lovely @imtaliaf.in.london who asked me for it on Instagram.
1 ripe banana
100gr self-raising flour
150 ml coconut milk
1 pinch of salt
Oil for cooking (I use sunflower spray)
Mash the banana with a fork or quickly puree it with a handheld blender if you want the batter really smooth.
Add the milk and whisk until well mixed, then add half the flour and the pinch of salt.
Once the batter is lump free, add the egg first, then mix in the rest of the flour.
Let the batter rest for ten or 15 minutes.
I use a pancake pan that is made for seven small pancakes and this amount of batter makes 14, But you can just dollop it in the pan using a table spoon to measure.
Heat a non stick pan on a high heat and spray with the oil.
Once hot, spoon the mixture into the pan, turn the heat down to medium and let it fry two or three minutes on each side until you are happy with the colour.
Serve with fresh fruits, a sprinkle of icing sugar, maple syrup, whatever takes your fancy.
The banana does make them already quite sweet so I like them with fruit that is a little tarter.
If you want to be glutenfree, replace the self-raising flour with buckwheat flour and about a third of a teaspoon of baking powder.