The Green Impact blog is being handed over to the Student Services teams this week! This post is by India Woof, Projects Officer, Projects and Development Team. If you or your team would like to contribute to the blog, email greenimpact@sheffield.ac.uk.
As an egg sensitivity sufferer, it’s not very often I can eat pancakes. When we make them with egg replacement powder they are never as good as the light and fluffy crepes I grew up loving, and so when we finally hit upon this amazing banana pancake recipe we were so happy.
This recipe can easily be made vegan, or if like me you avoid egg 
but not dairy, you can use cow’s milk instead of a non-dairy alternative. So it’s a pretty flexible recipe. As you can see above, I like mine topped with golden syrup or Nutella, which definitely takes away from the healthier approach, but similarly these pancakes are so yummy and naturally sweet from the banana, you can forego the toppings if you’re wanting a healthier approach.
The other thing I would recommend is heading to your local greengrocer’s for your bananas. We find that our local greengrocer reduces their blacker bananas as they aren’t popular with customers but are perfect for this recipe so it makes for a good value treat!
The recipe I use is available here on food.com: http://www.food.com/recipe/banana-pancakes-eggless-14130
Ingredients:
1 cup all-purpose flour
2⁄3 cup whole wheat flour
1⁄4 teaspoon salt
2 1⁄2 teaspoons baking powder
2 teaspoons white sugar
1 1⁄2 cups skim milk (or can be substituted for almond or soya milk)
2 small ripe bananas, finely chopped
Directions
- In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar.
- Stir in milk and bananas just until moistened. To get a really smooth mixture you can use a blender or hand blender to get rid of some of the lumps.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.