Pancakes are potentially one of my favourite breakfast treats to make, and I like to imagine I’ve made a healthier recipe here, but it’s probably not. However, they do taste excellent and have two types of fruit in it, so I mean that’s better? Right??
Ingredients for one person, double/triple as required
- 1 good sized banana
- 1 egg
- 1/4 cup of oats
- 1/8 teaspoon of baking powder (challenging, I know, but use some measuring spoons and it’s easier)
- Punnet of blueberries
- Coconut Oil
- Heat your oven to 100℃. This way as you fry each pancake they can stay warm in the oven
- Chop up your banana and add that, your egg, oats and baking powder into a food processor
- Blend until somewhat smooth. You’re never going to get a totally smooth paste, but just until there aren’t any obvious lumps.
- The worst bit, leave to stand for 10 minutes
- I pour my mixture into another bowl at this point as my food processor is tiny. Then throw in most of the blueberries, saving a few to be stylishly scattered, and give it a good mix
- Take a frying pan and add in some coconut oil on a high heat until melted. Add in a good ladle of your mixture and then reduce the heat down to medium. Cooking these is somewhat challenging, too high of a heat and you get crispy outsides but an uncooked centre. Too low of a heat and they don’t flip properly. You want it to be a fairly dark brown colour before flipping it; use a spatula here, your fancy flip won’t work here
- Once it’s cooked, add it in the oven on a plate to stay warm
- Rinse and repeat the previous two steps until you’ve used up all your mixture
- Add all your favourite toppings and dig in!
I honestly adore these. I keep making them every weekend, and Dan destroys his portion. I like to add golden syrup because that is the best topping and I won’t hear otherwise. But you can also add honey, more blueberries and anything else you fancy. The blueberries truly make this recipe, they burst and, oh my goodness, it’s the best.
Let me know if you make these and how they go!