Bananas and panniers aren’t always the best of friends, the dark warm environment often causing an overripe piece of fruit much quick than at home on the bench. However, for this recipe it works to your advantage with the ripening making the banana softer and sweeter, perfect for turning into pancakes.
2 large banana, ripe
1 pancake premix
2 tablespoons desiccated coconut
1 teaspoon cinnamon
¼ cup blueberries (optional)
Syrup of choice to serve
- Peel bananas, place into a bowl or plate and use a fork to mash into a smooth paste.
- Add required amount of water to pancake mix and stir or shake. Add banana, coconut and cinnamon and mix well. Allow to sit for 10 minutes.
- Heat a small amount of oil in a pan over low-medium heat, place 3 tablespoons of mix into the pan and cook for 3-4 minutes or until bubbles start to form on the surface, gently turn over and cook for a further 1-2 minutes or until golden brown.
- Repeat with remaining mix until used. Top pancakes with blueberries and a generous amount of syrup to serve.
- Combine the pancake mix, coconut and cinnamon at home if heading out for a weekend camp.
- Dried blueberries are more robust for traveling with, soak them in a small amount of warm water to make them soft and juicy.
- Any type of pancake mix can be used in this recipe; gluten free, buckwheat etc.
- Add nutmeg in place of cinnamon or omit if preferred
- The addition of walnuts, pecans or hazelnuts into the mix or as a topping works well with this recipe