These filling banana and poppy seed pancakes are also flavoured with vanilla and fresh blueberries.
1 person made this
120g wholemeal flour
125g plain flour
4 teaspoons baking powder
2 teaspoons poppy seeds
1 teaspoon salt
2 ripe bananas, mashed
4 tablespoons coconut oil, melted
2 tablespoons honey
1 teaspoon vanilla extract
70g fresh blueberries (optional)
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:5min › Ready in:20min
Whisk wholemeal flour, plain flour, baking powder, poppy seeds and salt together in a bowl.
Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
Preheat a lightly oiled flat griddle or non-stick pan on medium-low heat. Pour pancake batter, one ladle at a time, onto the prepared pan; sprinkle a few blueberries on each pancake if using. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.