Ingredients:

  • 1 large Very Ripe Banana, mashed
  • 1 Large Egg
  • ¾ cup Whole Milk (or alternative)
  • 2 Tbsp Melted Unsalted Butter (plus extra for pan)
  • 1 tsp Vanilla Extract
  • 1 cup All-Purpose (Plain) Flour
  • 1 Tbsp Granulated Sugar (optional)
  • 1 tsp Baking Powder
  • ½ tsp Ground Cinnamon
  • ¼ tsp Fine Sea Salt

Instructions:

  1. In a large bowl, mash the ripe banana until mostly smooth. Whisk in the egg, milk, melted butter, and vanilla extract until well combined.
  2. In a separate, medium bowl, whisk together the flour, sugar (if using), baking powder, cinnamon, and salt. Ensure the baking powder is evenly distributed.
  3. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold and combine until just mixed. Do not overmix. The resulting batter should be thick.
  4. Transfer the batter immediately into a piping bag (or a sturdy zip-top bag with one corner snipped off). Cut the tip to create a tiny opening, roughly 3–4 mm wide.
  5. Set a large non-stick frying pan or griddle over low to medium-low heat. Add a tiny amount of butter or oil and wipe most of it away with kitchen paper; you need only a very light sheen.
  6. Holding the piping bag close to the pan, squeeze out tiny, coin-sized drops (no larger than 1.5 cm / half an inch). Pipe the drops quickly and keep them spread out.
  7. Cook the pancakes for 1.5 to 2 minutes. Once the edges look set and tiny bubbles appear across the surface, use a spatula or skewer to gently flip them.
  8. Cook for another 30–60 seconds until golden brown on the second side.
  9. Transfer the finished pancake cereal to a wire rack to cool slightly and prevent steaming. Repeat the process until all the batter is used, adjusting the heat downwards if the pancakes brown too fast.
  10. Divide the warm or cooled pancake cereal among four bowls and serve immediately with milk (such as whole milk or oat milk) and your chosen toppings, such as maple syrup and toasted pecans.