SIMPLE BANANA PANCAKES

At university these pancakes were a go to breakfast for me (yes really, I did an English degree, I had a lot of time...) I used to love getting home from the gym to whizz them up in my blender and then top them with a load of peanut butter. But since leaving uni 3 years ago I havent really made them. It's not that they are difficult, in fact they're the opposite, they are the only pancakes I've ever not turned into scramble. It's just that until I was browsing through my old computer I had kind of forgotten they existed, plus I eat out of a Tupperware most days, so it's usually oats and smoothies for breakfast now-a-days. 

 

So I wanted to try them again, and I did this morning after busy week and a desire to slow things down a little. I'm so glad I did. They were everything I remembered: sweet, delicious and easy to make. I can't believe I've taken such a break from making them. I'll definitely have them more often. They'll work in a Tupperware right?

 

 

Ingredients: {serves 1]

  • 25g vanilla protein powder OR ground oats + 1 tsp vanilla extract  (just blend up some usual oats to make a fine meal!)

  • 1 banana

  • 1/2 tsp of baking powder

  • 2 egg whites 

  • 1 tsp cinnamon

  • Coconut oil (to cook the pancakes in)

  • Toppings of choice (above: chocolate peanut butter, date syrup, cacao nibs and strawberries)

 

Method:

  • Preheat the oven to 100 degrees (optional; this is just for keeping the cooked pancakes warm as you continue to use up the batter).

  • Add all the ingredients to a blender* and mix until the mixture forms a smooth batter. If the mixture seems too thick add a little almond milk a tbsp at a time. (* If you don't have a blender, mash the banana well first and then mix the remaining ingredients in either by hand or with an electric whisk).

  • Heat a little coconut oil in a non-stick pan  on a low heat, moving it round so it completely coats the bottom of the pan.

  • Spoon out the mixture to create the pancakes in your pan to whatever size you fancy. (Personally I prefer mini pancakes so I can stack 'em high - this will make about 6-8)

  • Once the mixture begins to create air bubbles carefully flip over, and press down lightly with the back of the spatula to cook the other side. (Top top: be patient! It's best to take things sloooow!)

  • Once done transfer onto a lined baking tray and pop into the oven to keep warm.

  • Repeat with the rest of the mixture, ensuring you add a little more coconut oil to the bottom of the pan each time.

  • Once complete stack your pancakes high and drizzle with a topping of your choice! I love melted peanut butter or pure maple syrup with fruit!

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