Long before I started blogging, I continously expressed my pancake addiction through social media. To be honest, I even thought of opening my own pancake parlour. No joke, it could still happen. Would anyone in Christchurch be interested? Anyhow, I know you’re not here for me, let alone my goals and aspirations so I’mma save you the hassle and skip to the recipe.
So freakin’ yum and HEALTHY (yes, there is such a thing!) I guarantee you can’t take a mouthful without pausing to say ‘ermagardthisissogood’.
2 large ripe bananas
2 free range eggs
1/2 cup soft oats (GF options available)
1/2 cup wholemeal flour (can be replaced by GF flour)
1/2 cup almond meal
1 tsp baking soda
1 tsp baking powder
In a food processor, whizz all ingredients together.
Grill heaped tablespoons in a stick-proof skillet (I actually make mine on a crepe maker – if you can get your hands on one, then DO IT. They’re perfect for pancakes. Not only can you make 4-5 pancakes at a time, you don’t have to use any extra fat to prevent sticking). However; if your skillet is shit, grease it with a little butter, coconut oil or ghee. They take about 2 minutes on each side – don’t rush flipping them or they’ll fall apart.
We served ours with fresh fruit, pure maple syrup and yoghurt.
Also good with nut butter and honey.
Please excuse me while I drool into my keyboard.