For those of you only just waking up in the UK, I’m sure one of the first things on your mind this morning is the thought of Shrove Tuesday… or better known to most of us as PANCAKE DAY!
This day really is just an excuse to get together with friends and learn how to master that pancake flip without making a mess aaall over the kitchen (guilty). But whatever the reason, making pancakes is always a fun activity and it is something I try to do every single weekend – a Sunday wouldn’t be complete with a stack of delicious pancakes!
Pancakes traditionally are laden with refined sugar and flour so if you are trying to stick to your New Year’s resolution to eat heathily, pancake day is definitely a day to put your willpower to the test. And it can be hard to imagine a healthy version that actually tastes nice!
I want to share with you my tried and trusted banana pancake recipe which is free from refined sugars and flours, paleo, gluten-free and full of nutritional goodness! And they take no time at all to make so whip them up quickly before work or relax and enjoy them in the evening as a treat after dinner :)
Coconut oil/butter for frying
1 small banana, mashed
1/4 cup almond flour or buckwheat flour
1 tsp cinnamon
1 tsp vanilla powder (or vanilla extract)
1/4 cup nut milk (or normal milk)
1 tsp baking powder
Pinch cacao (optional)
Mash banana roughly with a fork in a small bowl.
Whisk egg and milk into the bowl with the banana.
In a separate bowl, mix together all the dry ingredients (flour, cinnamon, vanilla, baking powder and cacao if using).
Add the wet ingredients to the dry ingredients and mix well to form a batter. You can add a bit more milk or some more flour depending on how thick you want the mixture to be.
Heat a tsp of coconut oil/butter in a small frying pan.
Lower the heat and add a ladle of the pancake mixture to the pan and spread to desired shape/thickness.
Cook on a low-medium heat for 3-4 minutes before flipping to cook on the other side. This is the tricky part – if your pancake isn’t ready to flip… don’t flip it too early or it’ll just turn into mush in the pan! *TIP: be patient*
Repeat until all pancake mixture has been used.
Now for the fun part… toppingssssss!!! I normally use CoYo/greek yogurt with berries and crushed nuts (see photo). But you can add whatever you want – cacao nibs, fresh fruit, homemade healthy nutella… literally anything! I’ve not tried savoury pancakes but feel free to give it a go and let me know what they are like!