From Sophie Likes Cake, this is perfect for your weekend brunch. They’re flour-free and great with plain unsweetened yoghurt. Cook them slowly on low heat to release some moisture from the bananas.
2 medium sized bananas (the riper the bananas the sweeter the pancakes)
1/2 teaspoon vanilla essence
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
Pinch of salt
A knob of butter for the pan
For the compote:
1/3 cup frozen blueberries
2 teaspoons sugar or honey
Juice of 1 lemon
Mash the bananas until there are absolutely no lumps and the mash is super smooth. Whisk in the egg, baking powder, cinnamon, salt and vanilla until smooth and even. Heat a non-stick frying pan to a medium heat and melt a wee bit of butter in it. Spoon the batter onto the pan and form as many pancakes as the pan will allow. Leave to cook until bubbles start forming on the top, flip and cook for another one to two minutes until the other side is golden. Repeat for the rest of the batter.
To make the compote, heat all the ingredients together until the sugar dissolves and the lemon juice becomes syrupy.
Serve the pancakes with the compote as well as a good dollop of plain yoghurt.