I always wonder when we arrive at Pancake Day why we don’t eat pancakes more often? They are so satisfying and simple to make. During this troublesome time of our lives, pancakes are perfect for a sustaining but low-cost meal or snack. Here we have a twist on the usual pancake mix offering something a little tastier with a more varied nutritional profile. This mixture rises giving more of a fluffy cake-like texture.
Ingredients – serves 1-3 depending on your appetite!
• 1 banana • 2 free range eggs • 1 cup oats • 2 tbsp. ground almonds • 1 tsp. baking powder • 1 tsp. baking soda • pinch of salt • vanilla essence • 1/2 cup milk (any will do, I like the creaminess of oat milk)
Optional toppings • 1 cup of your favourite plain yogurt or crème fraiche • 1tbsp. strawberry jam • 1 cup of coconut flakes • fresh or frozen berries (I love to use frozen cherries)
A hefty drizzle of honey and a handful of hazelnuts is a must
Image by Anna Tukhfatullina
Method
Place the oats in a food processor and blitz until powdery.
Add the remainder of the dry ingredients and pulse a few more times.
Next, add the banana, eggs and vanilla.
Give the mix a good blitz again.
Add the milk a little at a time as you are blitzing.
Heat up a pan with a little oil or butter, and lightly fry spoonfuls of your batter until golden and cooked through on each side.
Once the pancakes are cooked, add a cup of coconut flakes to the hot pan and lightly toast until golden. In a small bowl, mix the coconut yoghurt and strawberry jam until combined.
Assemble your pancakes with a good helping of yoghurt (needs to be plain to offset the sweetness of the other ingredients) , additional fresh strawberries or frozen cherries and a sprinkle of coconut flakes