Time: 20 minuti
Difficulty: facile

A healthy breakfast that's also loved by kids? Pancakes! Today, a delicious banana variation.

Characteristics: Sweet or savory pancake, typical of Anglo-Saxon cuisine, generally served for breakfast with fresh fruit, sauces, or creams.
Historical notes: Often associated with American cuisine, but in 500 BC, Cratinus and Magnetes, two playwrights and colleagues of the more famous Aristophanes, mention a round, baked cake made from water, olive oil, and flour, served with honey for breakfast. The Greeks called it teganites or tagenites, referring to the type of pan in which they were prepared, but we can assume it was the ancestor of pancakes, albeit without yeast.
Note: Another country claims the originality of this dessert: the Netherlands, where pannekoek and poffertjes are typical desserts. These pancakes are cooked in a specially shaped pan and served one on top of the other, dusted with powdered sugar.

Ingredients for 4 people

For the batter:
180 g whole milk
4 whole eggs
25 g ripe banana
90 g sugar
300 g Molino dalla Giovanna gluten-free and lactose-free mix for waffles, crepes, and pancakes
16 g gluten-free baking powder
50 g sunflower oil
1 g ground cinnamon
To decorate:
1 banana
50 g milk chocolate
Mint leaves

Method
In a dish, puree the banana.
​ ... Add the sugar, baking powder, and cinnamon. Once incorporated, continue with the banana and flour mixture. Beat until smooth.
Heat a pan over low heat, grease the base with a drizzle of seed oil and dry with a paper towel. Pour a ladleful of batter into the center of the pan; there's no need to spread it.
When bubbles begin to appear on the surface and the base is golden brown, flip it over using a spatula. Then, brown the other side until golden brown. The pancake is ready.

Place it on a plate and dust with powdered sugar. Garnish with a sliced strawberry and serve.