Tart London: How To Make Banana Buttermilk Pancakes

Already have an account, We can’t get enough of these wonderfully indulgent banana buttermilk pancakes — and we’re not the only ones. Karlie Kloss is such a fan she’s asked for the recipe. She first tried them last year when we were catering for a Versace shoot and Instagrammed a picture — along with the platters of avocado, smoked salmon and scrambled eggs that we dished up for everyone. Needless to say, we developed a massive girl crush on her.

During Fashion Week, models spend so much of the day rushing around that a good breakfast is crucial. The great thing about these pancakes is that they’re a treat, but they’re also nutritious. Ground almonds are high in protein — keeping you fuller for longer — as well as the kind of unsaturated fats that are essential for heart health.

Buttermilk is a great source of vitamin B12, which is thought to combat stress. Using maple syrup and bananas means there’s no refined sugar, so you’ll avoid energy peaks and troughs. As for the toppings, they can be as virtuous or as decadent as you like — we love mixed berries or toasted coconut flakes.

You could even caramelise some banana slices by popping them in a pan for 30 seconds on each side. Or, for a real treat, make a mascarpone cream by whipping together mascarpone, yoghurt and a splash of Marsala wine, and dot with chocolate buttons and chopped banana. This recipe is super-easy and great when cooking for numbers — useful if you’re having a crowd over for brunch.

Pile them up American-style for a guaranteed crowd-pleaser. Slice up the bananas and then mash them roughly with a fork in a medium-sized bowl. In a separate bowl, whisk together the eggs, buttermilk, vanilla and maple syrup before adding to the bananas. Combine the dry ingredients and add them carefully, avoiding overmixing.

Heat the coconut oil and add it to the mixture, then allow it all to sit for a couple of minutes. Next, heat a frying pan on a low to medium heat and drizzle in a little groundnut or coconut oil. Dollop a dessert spoon-sized amount of mixture on to the pan, spreading evenly so that it’s about 1cm thick. Wait for little bubbles to appear all over the pancake — about a minute or so — then flip. The cooked side should be a golden brown. Wait for the other side to cook, then remove from the pan and serve with your chosen toppings.

When I made strawberry cupcakes I said I never buy real butter milk. I really had no idea what I missing out on. EBN and I somehow ended up with a quart of buttermilk that had to be used. It makes a world of difference. With real buttermilk things turn out so fluffy and delicious! I will never mix my own fake buttermilk again! To get the recipe check out Buttermilk Pancakes from the Joy of Baking. If you make there, you will never go back to the box mix!

Today I woke up with pancakes on the brain, and since I’m all about listening to my body I made these delicious, keto, dairy free, buttermilk pancakes for breakfast! It’s been a while since I had breakfast, like actually in the morning. Since diving head first into this keto lifestyle I switched my ol’ bacon and eggs for bulletproof coffee, which is normally all I need to keep me going until lunch.

Yet my tummy was a rumbling last night, so much so that I dreamt of pancakes. Healthy, grain free, low carb pancakes of course, but pancakes none the less. Using a little coconut vinegar in coconut milk to make “buttermilk” a small amount of coconut flour and eggs, these pancakes turned out great.



They’re definitely Sunday morning kind of pancakes, when you stay in your PJ’s till noon and there isn’t anywhere to rush off to. Or is that just us, Is That Maple Syrup, I used THIS low carb monk fruit syrup thing. It’s okay. I’ve had the bottle in my fridge forever.

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