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Export 8 ingredients for grocery delivery
Step 1
In a big mixing bowl, add all your dry ingredients and mix around until well combined.
Step 2
In another mixing bowl, mash up ONE ripe banana until it's a lovely, fairly smooth puree. Add the milk and eggs and beat together with a fork until consistent.
Step 3
Chop your last two ripe bananas into half cm thick discs.
Step 4
Add your bowl of wet ingredients to your dry ingredients bowl and then add your melted butter.
Step 5
Whisk together until well mixed. It may still look a little lumpy, but that's totally fine! It should be nice and thick.
Step 6
In a saucepan, add 1 tbsp of oil and use either a brush or kitchen roll to spread it around. Turn this on at a low heat and wait until nice and hot.
Step 7
Scoop the batter into the saucepan (I used a 1/4 cup measuring cup). Immediately drop your slices of banana into the pancake batter - I managed about 5 slices per pancake.
Step 8
Allow to cook for around 2 minutes at a low heat until the underside is golden and the top side is looking less wet.
Step 9
Flip and cook for a further 1 and a half minutes. Repeat until you've used up all your batter.
Step 10
For your banana-infused maple syrup, simple simmer the maple syrup at a low heat with one chopped banana mixed in for 5-10 minutes.
Step 11
Serve up with your maple syrup once slightly cooled and enjoy!
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