Hello again dear friends of the blogosphere!
It has been almost a year since I last had the time to blog- and what a year it’s been! I’ll bore you with the specifics in later posts, but for now it’s going to be short and sweet. I’ve been meaning to post this recipe for some time now. With the realisation that Pancake Tuesday (or Shrove Tuesday) is practically upon us, here’s a recipe for those of you (like myself, reluctantly) who are trying to be a little healthier in 2016. New year, new you and all that jazz.
Anyhoo, without further ado, please see below my failsafe (and egg-free) healthy breakfast pancakes!
Serves 1 (Multiply ingredients for extra people. Makes 4 small or 3 large pancakes)
Note: You can make these pancakes chocolate-y by adding 1 tsp of cacao powder when mixing in the dry ingredients. A few dark chocolate chips can be added for extra chocolate goodness without being too naughty!
Can be made gluten free by using GF oats and vegan by using plant milk in place of cows)
2 heaped tbsp oats
¼ tsp baking powder
Large pinch salt (important- mimics the taste of salty butter goodness)
½ tsp vanilla
Drop of milk to loosen
Pinch cinnamon (optional- I like to add it for its metabolism boosting benefits)
1 medium banana (Must be ripe. If unripe- you may need to add sweetener)
½ tsp Extra Virgin Coconut oil (to grease pan)
Toppings are of course down to preference, however I love the following combinations:
- Raspberry and desiccated coconut with natural yoghurt and drizzle of maple syrup
- Strawberries/blueberries with natural yoghurt, toasted almonds, almond butter, drizzle maple syrup
- Peaches and toasted pistachio nuts with a sprinkling of cinnamon, drizzle of maple syrup and yoghurt
Heat a frying pan to a medium heat with the coconut oil. Don’t heat too high as the high fruit content of the pancakes means they can burn easily. I always heat my pan first as these are so quick to make. Whizz the all the dry ingredients together in a blender until the oats resemble a fine flour/dust. Empty into a bowl. Blend the banana until it is smooth, adding milk if necessary. Add the banana and vanilla to the dry ingredients, mixing and adding milk if it’s too dry. You’re looking for a liquid but not too runny consistency.
Cook pancakes until bubbles appear, flipping when done. Transfer to a warmed plate and top ‘em to your heart’s desire!
Above: Chocolate version
Below: Plain version