Pancakes are one of my favourite weekend breakfasts…but when they are loaded with sugar and heavy and starchy, I don’t always feel so great after them. However, with a little tweaking, you can make a great tasting version that is not a bad way to start the day.
Simply by switching up the flour/base, and using fruit to sweeten, you get yourself a totally different pancake. You can experiment with oat, buckwheat or coconut flour, but I have included my favourite go-to recipe here:
- 1-1.5 cups ground almonds/almond flour
- 1 banana (the softer, the better)
- 1 egg
- dash vanilla essence
- pinch cinnamon (I’m heavy handed with this, as I love cinnamon)
- fruit, yoghurt and nuts to top
Mash the banana, add in the egg and whisk as best you can (it can be tricky if there are banana lumps). Add cinnamon and vanilla and mix well. Add the ground almonds slowly, until you have a nice thick batter. If you try different flours you may need a different amount (coconut flour tends to be much drier, for example). You can also add blueberries or raspberries at this stage if you wish (or dark chocolate chips – dangerous, don’t say I didn’t warn you!)
Heat some coconut oil on a pan and pour small circles of batter (about 4cm) onto the pan. Flip over and cook until lightly browned.
Serve immediately topped with yoghurt, fruit, nuts, or whatever you may chose and enjoy, guilt free! Please tag me if you take any photos of your masterpiece, as I would so love to know if you make them.