Of course I had to post a recipe for pancake day! Are you kidding? Not doing so would be an insult to this blog.
While last year I was tucking into a plate of red velvet pancakes, this year I decided it was time to branch out. As much as going out for pancakes is fun, there is something so special about tucking into a batch of home made pancakes. Especially when said pancakes are so easy and quick to make!
This simple recipe has been doing its rounds on the web. I was skeptical at first, but it really works! These babies came out fluffy, light, and delicious.
Just eggs and banana. Thats it! Thats the two base ingredients you’ll need. I’ve also added two ingredients of my own, which for me really add on texture and taste, but you’re more than welcome to leave them out and stick to the original. Totes up to you.
This recipe is gluten free, flour free, and dairy free. It’s suitable for vegetarians (but not vegans, soz) and it’s friendly on the waistline.
I know I’ve said it before and I’ll probably keep saying it until you all tell me to stop sounding like a broken record – healthy does not mean tasteless and yucky food. You can honestly have the best of both worlds.
To make enough for one, you will need:
For the toppings:
Mash your banana with a fork. When it’s nice and mushy mix in the rest of your ingredients until it’s nice and smooth (use a food processor if you like). Heat a skillet and spray on your fry light or coconut oil. Ladle your mixture on the pan and fry for about 30 seconds on each side – if you have the incredible skill to flip pancakes in the air, this is the time to do so. Toss onto your plate, add your toppings, and enjoy!
This recipe came forth from the amazing Casey at Blogilates.
For me, pancakes absolutely need to have blueberries. Don’t know why, but that is my non-negotiable criteria for a good batch of pancakes.
What is your favourite pancake??