You can top the pancakes with anything from fresh fruit, spreads, seeds. Photos: Valentina Quaranta
Italian expat and food blogger Valentina Quaranta shares her go-to recipe when she needs to use up overripe bananas.
It has been a long week, so why not treat yourself to some delicious banana pancakes to start the day on a positive note?
2 mature bananas (the peel should be black)
4 tbsp flour (she uses wholewheat)
Optional: 1 tbsp of chia seeds
½ tsp cinnamon
½ sachet baking powder
1 cup milk (she uses a dairy-free option, like almond)
1 tsp oil (she uses coconut), plus more to use as a base in the pan
2 tbsp maple syrup
A pinch of salt
1. Put all the ingredients in a large bowl and mix together with a whisk. (You could also use a blender if you want to save time.)
2. Put a tsp of coconut oil into the pan, then add a scoop of the mixture to the pan. (Re-oil the pan each time you make a new pancake.)
3. Cook on both sides for about 3 minutes each. (A good rule for flipping is when you start to see small bubbles in the centre.)
4. Remove from the pan.
5. Serve with maple syrup or whatever fruit, nuts or seeds you like (or still have left in that pantry!)
Originally from Acireale, Sicily, Valentina has a passion for international cuisine. Her blog, F4OD (a play on her last name, which means “40” in Italian), features not just traditional Italian fare, but also recipes with a spin on Luxembourg classics.