Mix together 220 g Whole wheat flour, 3 teaspoon Baking powder, 0.5 teaspoon Sea salt and 1 teaspoon Cinnamon.
Add 350 ml Skimmed milk, 1 tablespoon Honey and 1 Egg to the banana. Mix well.
Make a well in the middle of the dry ingredients and pour in the wet ingredients.
Slowly whisk together to form a batter.
Add 1 tablespoon Butter to a pan, heat and add the pancake mixture. When bubbles start to form, flip the pancake over.
Cook for a further 30-60 seconds.
Notes
If you have the time, let the pancaked mixture rest for 5 minutes before using. This helps to give a smoother more uniform texture and makes fluffier pancakes.
Use minimal butter in the pan to cook the pancakes, as they are not meant to be fried. We wipe some on the pan with a paper towel.
Serve these pancakes with yogurt, honey and banana slices.
Add a little extra crunch to these pancakes with a sprinkle of granola.
If you love chocolate, then mix some chocolate chips in to the pancake batter.
Make these pancakes lighter by swapping the flour for ground up oat flour, but it would make them more dense.
Save yourself some time when making these by adding all the ingredients to a food processor and whizzing them up. They will be a bit more rubbery if doing it that way though.