Wholemeal Banana Hotcakes

By Michelle Hanlon Published: May 26, 2013

• Yield: 6 hotcakes (2 Servings)

My delight in all things cake like for breakfast continues...  I wonder if that will change once Eggbert makes an appearance and I …

Ingredients

• 1 cup plain wholemeal flour
• 2 teaspoons baking powder
• 1 eggs lightly beaten
• 2/3 cup soy milk You can subsitute your milk of choice
• nuttelex For greasing the pan and also to spread on hotcakes - you could also use butter or margarine
• 1 banana sliced
• good dollop or scoop natural yoghurt Or you could use ice cream
• honey To drizzle over cooked hotcake stack. You may prefer maple syrup.

Instructions

1. Sift the flour and baking powder into a bowl.
2. Add the lightly beaten egg and the milk. Whisk to combine. You may need to add a little extra milk to get the right consistency. The batter should be thick but not stiff.
3. Heat a frying pan over a medium heat and grease with your preferred choice of nuttelex, butter, marg etc
4. Pour approximately 1/4 cup of hotcake batter into the pan - you'll need to spread the batter as you pour it. As the batter is quite thick, it will not spread easily just by shaking or moving the pan like a pancake batter would.
5. Cook for about 2 minutes or until bubbles are appearing over the surface of the hotcake. At this stage, gently push four or five slices of banana into the top of the hotcake.
6. Turn hotcake over and cook for another 1- 2 minutes.
7. Remove from pan and place on a plate. Put a little of your preferred spread (eg butter) on the hotcake and cover with a tea towel to keep warm. Continue cooking the remainder of the hotcake batter remembering to grease the pan in between each hotcake. Add the cooked hotcakes to the stack.
8. To serve, if you haven't already, split the hotcakes onto plates in piles of three per person. Add some extra slices of banana, and your choice of either yoghurt and honey or ice cream and maple syrup for a more decadent breakfast.

• Course: Breakfast