Ingredients:

  • 2 large (250g) very ripe bananas
  • 2 large (100g) free-range eggs
  • 4 Tbsp (60g) smooth, natural peanut butter
  • 1 tsp (5g) baking powder
  • 1/2 tsp vanilla extract (optional)
  • Pinch sea salt (optional)
  • 1 Tbsp unsalted butter or coconut oil, for the pan

Instructions:

  1. Mash the Bananas: In a mixing bowl, thoroughly mash the very ripe bananas until virtually no lumps remain. The smoother the banana base, the better the final pancake texture.
  2. Combine Wet Ingredients: Add the two large eggs to the mashed banana. Whisk vigorously until the mixture is uniform and slightly frothy—a crucial step for incorporating air.
  3. Introduce the Peanut Butter: Gently stir in the smooth peanut butter until fully incorporated.
  4. Add Raising Agent: Whisk in the baking powder (and the optional vanilla and salt, if using). Mix only until just combined; do not overmix at this stage.
  5. Rest (The Chef’s Secret): Allow the batter to rest for 5 minutes. This gives the baking powder time to activate and the peanut butter to fully hydrate, leading to fluffier results.
  6. Heat the Pan: Place a non-stick pan over medium-low heat. Add a small knob of butter or coconut oil and swirl to coat the surface. Note: Use lower heat than standard recipes as these are delicate.
  7. Portion the Batter: Using a dessert spoon or small ladle, drop 2 to 3 tablespoons of batter onto the hot pan for each pancake. Keep the pancakes small (around 3 inches) as they are structurally weaker.
  8. Cook Until Set: Cook for 3 to 4 minutes. Watch for the edges to dry out and the centre surface to show small bubbles that pop and hold their shape.
  9. Flip Carefully & Serve: Using a thin spatula, flip the pancakes gently. Cook for another 2 to 3 minutes until deeply golden brown and cooked through. Serve warm immediately.