- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 6 tbsps butter; more for the pan
- 3 ripe bananas; 1 mashed, 2 sliced
- 500ml buttermilk
- 2 eggs
- 1 tsp vanilla essence
- 320g plain flour
- 50g sugar
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground cinnamon
- natural yoghurt, chocolate chips and coconut shavings, for serving
Heat the oven to 100°C, and set a large rimmed baking sheet on the centre rack.
Melt 3 tablespoons of the butter and let cool slightly. In a large bowl, combine the butter with the mashed banana, buttermilk, eggs, and vanilla.
In a medium bowl, whisk the flour, sugar, baking powder, bicarbonate of soda, salt, nutmeg, and cinnamon. Pour the dry ingredients over the wet and fold together with a spatula until just incorporated; let sit for 5 minutes.
Heat a non-stick pan over medium-low heat. Lightly butter the pan. Working in batches, and buttering the griddle as necessary, pour a 1/4 cup of batter onto the pan for each pancake. Cook, undisturbed, until the edges look dry and the underside is golden brown, about 3 minutes. Flip and cook until the second side is golden brown, about 3 minutes more. Transfer to the baking sheet to keep warm.
Melt 11/2 tablespoons of the remaining butter in a non-stick pan over medium heat. Add the banana slices and cook until browned, about 3 minutes per side. Serve the pancakes topped with the caramelized banana slices, natural yoghurt, chocolate chips and coconut.