Breakfast banana pancakes (great for overripe bananas!)

Aug 29, 2019 | 0 comments

Even though I’m practising the art of eating more locally and season-based (and therefore actually can’t really include bananas in that equation), we still buy bananas from time to time. When speaking sustainable food there are several factors that are important to think about, for example again eating more local produce and in that way trying to lower the amount of groceries that have travelled a long way to get to your doorstep. We’ve been subscribed to the Danish foodshop delivery service Årstiderne for about 4 moths now, and we get their vegetarian food box. As a company they do many things to lower their CO2 impact which is also a huge help for us as consumers – both in terms of eating more organic groceries, eating more locally and also lowering the amount of packaging waste. I’m so happy with this subscription by the way, and I’m highly considering trying out their vegan box at some point too. The dishes are so delicious (and very different from one another too) and there’s not been many days where we weren’t impressed by the meals on their menus. Oh well, this wasn’t supposed to be about all that but anywho!

Today I wanted to share a recipe with you guys, that is my go-to on the days where I’m just up for the usual porridge or simply if we have a few overripe bananas left. The recipe is not vegan but I’ll make sure to give you a vegan alternative. I’ve already shared these pancakes several times on my insta stories and also in a vlog recently, and I’m sure many of you already know these pancakes very well. It’s not a new invention or anything, but I think they are awesome and it’s a great way to also avoid a little food waste.

Selvom jeg virkelig øver mig i at spise mere lokalt og mere sæson-præget (og dermed faktisk udelukker bananer fuldstændigt fra kosten), så køber vi stadig bananer engang imellem. Når man snakker bæredygtig kost, så er der jo flere faktorer der spiller ind, bl.a. det her med at spise mere lokalt, så transportiden og afstanden på de fødevarer man nu engang indtager ikke bliver så lang. Vi har abonneret på Årstidernes vegetarkasse i ca. 4 måneder nu, og jeg ved at Årstiderne som organisation gør vildt mange ting for at hjælpe os forbrugere på vej – både i forhold til at spise mere lokalt, økologisk og med mindre spild af emballage. Er iøvrigt super glad for de her måltidskasser, og overvejer lidt på sigt om vi skal hoppe over på veganerkassen, bare for at prøve det af. Opskrifterne er mega lækre (og meget forskellige) og der har ikke været mange episoder, hvor vi ikke rigtigt har været imponeret over de måltider der har været på menuen. Nå, men det her skulle jo egentlig ikke gå hen og handle om Årstiderne, haha!

I dag vil jeg nemlig dele en opskrift med jer, som jeg gør brug af de morgener hvor jeg ikke rigtig har lyst til havregrøden eller ganske enkelt hvis vi har nogle bananer liggende, som er ved at blive lidt for brune til at spise som de er. Opskriften er ikke vegansk, men jeg skal nok notere et vegansk alternativ til jer. Jeg har allerede delt den et par gange i mine stories på Instagram og også i en vlog for nyligt, og er sikker på mange af jer allerede kender bananpandekagerne. Det er ikke en ny opfindelse, men jeg synes alligevel de er super lækre og det er samtidig en god måde at undgå lidt madspild på.

Apron + cloth is a gift from White Dreams

You need (for about 3 pancakes)

1 banana

1 egg (you can replace this with another banana and a bit of oatmilk instead)

1 dl oats (about 50 grams)

1 dl wholegrain flour

A pinch of salt

1 teaspoon vanilla

1 teaspoon cardamom (can be left out if you don’t have any)


I don’t really follow these measurements anymore because I’ve made these so many times, but just go with the flow and keep an eye out on the consistency. It shouldn’t be too wet but not too dry either (then your pancakes will just be dry too). It also depends on how large the bananas or the egg you’re using are. In any case I start by turning up full heat and let the frying pan get warm before adding oil. I use olive oil but you can use coconut oil as a more neutral alternative. Once the oil is warm I turn down the heat to medium and then place scoops of the “dough” on the pan to form my pancakes. It’s important not to fry them on too much heat, because they get burned easily (I think it’s because of the natural sugar in the bananas) and I only fry them about 2-3 minutes on each side. 

Du skal bruge (til ca. 3 pandekager)

1 banan

1 æg (kan evt. erstattes af en ekstra banan og en sjat havremælk i stedet)

1 dl havregryn

1 dl groft mel (jeg bruger groft rugmel eller grahamsmel)

1 knivspids salt

1 teskefuld vanille

1 teskefuld kardemomme (kan udelades)


Jeg bruger ikke som sådan disse mål fordi jeg har lavet dem så mange gange efterhånden, men prøv dig frem og hold øje med konsistensen. Den skal ikke være flydende men heller ikke for tør (så bliver pandekagerne nemlig også lidt tørre). Det kommer også lidt an på hvor store bananerne og evt. æggene du bruger er. I hvertfald starter jeg altid med at mose bananerne med en gaffel først, og så mixer jeg bare alle de andre ingredienser i skålen. Jeg steger som regel bare pandekagerne i olivenolie, men du kan også bruge kokosolie i stedet, da det er lidt mere smagsneutralt. Jeg lader panden blive helt varm først, putter olie på og skruer ned på middel varme inden jeg lægger pandekagerne i klatter med en stor ske. Det er vigtigt at du ikke steger dem på alt for høj varme, da de let bliver brændte (tror det er på grund af frugtsukkeret i bananerne) og de skal kun lige have 2-3 minutter på hver side.

Regarding topping there are several options here – I like a scoop of sour cream on my pancakes, but as a vegan alternative you could go for vegan yoghurt (like Alpro -I like the one with lemon/lime). Besides that I like to add a bit of honey (maple syrup as an alternative), some chopped almonds and a handful of blueberries or the like on top as well. It’s such a delicious and surprisingly fulfilling breakfast, but you can also eat these as a snack.

That’s about if for today guys, I hope you like the pancakes!

Med hensyn til topping er der lidt forskellige muligheder – jeg kan godt lide en klat creme fraiche ovenpå, men som vegansk alternativ kunne man gå efter vegansk yoghurt (fx Alpro, som man kan finde i de fleste større supermarkeder – jeg kan godt lide den med lime/citron). Udover det spiser jeg også gerne lidt honning på (ahorn sirup som alternativ), lidt hakkede mandler og en håndfuld blåbær eller lignende. Det er en super lækker og overraskende mættende morgenmad, men man kan også spise pandekagerne som mellemmåltid hvis man bare er lidt lækkersulten.

Det var såmænd dét for i dag, jeg håber I kan lide pandekagerne!


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