Banana pancakes with fruit

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Looking for a quick and easy breakfast idea for your kids? Be sure to try our chef's recipe. Jarek Owczarczyk for very simple banana pancakes with the addition of fresh seasonal fruit.

Number of servings

Sharpness level

MILD

Preparation time

45 min.

Difficulty level

EASY

INGREDIENTS

200 gr QF banana pulp
2 eggs
200 g wheat flour
30 g of
100 g of milk
30 g oil, plus extra for frying
1 teaspoon of vanilla sugar
1 teaspoon of baking powder
1 teaspoon baking soda

For decoration:

Fresh raspberries and blueberries
A few leaves of fresh mint
Icing sugar

A METHOD OF PREPARING

Pour the banana pulp into a bowl, add the eggs, flour, sugar, milk, oil, vanilla sugar, baking powder, and baking soda. Blend until smooth. Transfer to a separate bowl and set aside for about 15-20 minutes.
Heat oil in a non-stick frying pan. Using a spoon, scoop out portions of the batter and drop them onto the heated pan, forming small pancakes (6-7 cm in diameter, approximately 0,5 cm thick). Fry over medium heat on both sides until golden brown. Fry the remaining pancakes in the same way. Serve immediately with fresh fruit, dust with powdered sugar, and garnish with fresh mint.

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