Weekend breakfasts like these are my favourite. Indulgent and extra special.
Now, you guys know me and how much I bang on about food waste. These pancakes are of course not only beautiful and tasty but food waste friendly too.
Banana waste 🍌
Bananas are one of the most wasted foods worldwide. A report from WRAP says that UK residents throw away 1.4 million bananas every, single, day. Mind blowing.
The peel of a banana makes up about 35% of the ripe fruit and is almost always thrown away rather than being consumed.
Did you know that banana peel is edible?!
In fact, banana peels are not only edible but also rich in several key nutrients, including potassium and amino acids.
Using the peel is a great way to reduce food waste while squeezing some extra vitamins and minerals into your diet!
There are plenty of recipes for using up manky bananas, COVID has made the banana bread a right of passage.
There are virtually no well known recipes for using the peel…. until now you lucky lot!
What you’ll need:
For the pancakes:
- 2 washed banana skins finely chopped
- 200g self raising flour (wholemeal if you can)
- 2 tsp baking powder
- 1 1/2 tbsp caster sugar
- 3 free range eggs (or swap out for 1 mashed banana to make these vegan!)
- 25g melted coconut oil (or butter)
- 200ml Almond Milk (or any milk you’re have)
For the drizzle
- Clean jar with a lid
- 3 tbsp of peanut butter
- Good splash of Almond milk
- Drizzle of maple syrup
For the spiced nuts mix
- A handful or two of your favourite seed & nut mix. I used hazel nuts, almonds and sunflower seeds.
- 1/4 tsp of mixed spice
- Drizzle of golden syrup / maple syrup
How to make them
- Mix together your dry ingredients (flour, sugar, baking powder) with a pinch of salt into a large bowl.
- Add in the chopped banana peel and coat thoroughly in the mix.
- In a separate bowl / jug mix together your wet ingredients together with a fork until combined.
- Make a well in the centre of your dry ingredients and pour in your wet ingredients.
- Using a ballon whisk, mix together your ingredients until they are lump free and thoroughly combined.
- Pop a non stick pan on a medium heat and drizzle a bit of rapeseed oil into the pan. Wait for it to heat up for about 30 seconds before dolloping in your first pancake.
- Wait until you have bubble holes in the pancake before flipping. This should take around 3/4 minuets on each side.
- Keep going until you’ve used up your mix. The pancakes freeze well, so don’t worry if you’ve made too many!
- To make the peanut butter drizzle, pop all of the ingredients into a jar and screw the lid tight.
- Shake the jar for around 30 seconds and the ingredients should have completely combined. If they’ve not, give it a quick stir with a fork.
- You can add more / less milk depending on how thick you want your drizzle!
- I like to serve mine with some spiced toasted nuts. You warm your chosen nuts through in a pan and sprinkle with a bit of mixed spice and golden syrup. Delish!
There we go! I hope you enjoy making these delicious pancakes soon!
Let me know what you think!