I know I promised these last week, but the week just got away from me. So therefore you will not be bored with a post about my life this week, rather two food posts.
The first of which is these amazing pancakes. They are ridiculously easy to make as well as being healthy, delicious and an incredibly filling breakfast. I like to save time consuming breakfasts for the weekend, and while these do take longer than your average weekday breakfast, they are not difficult or frustrating.
If you use a very ripe banana, the banana taste is strong, and mixes well with the cinnamon and coconut. The pancakes are not fluffy, but thick and soft, and rather sweet, given the lack of sugar. If you find they are not sweet enough, perhaps because you used Greek yoghurt while I used a sweet plain yoghurt, then add more honey.
I am terrible at flipping pancakes, so please excuse my oddly-shaped and skewed pancakes. Feel free to top your pancakes with whatever you chose - I chose a homemade raspberry and chocolate sauce, a dash of maple syrup and yoghurt.
Makes five small-medium sized pancakes.
What you need:
½ cup oats
¼ cup coconut
1 tsp cinnamon
1 egg
1 banana, very ripe, mashed
1 tbsp plain yoghurt (Greek or otherwise)
1 tbsp almond milk
1 tsp honey
What to do:
In a blender or food processor, blend all of the pancake
ingredients together until you have a thick, yellow batter.
Ensure your frypan is hot (over medium heat) and spray with
olive oil / canola oil / coconut oil / any other oil you have.
Place 2 heaped tbsp. of batter on the frypan. This will make
one small-medium sized pancakes. You can probably cook two or three pancakes on
one frypan. Cook until the pancake batter bubbles on top and the bottom half of
the batter sticks together. Flip the pancake once, and cook for another minute,
until the pancake holds itself together.
Repeat for remaining batter, until five small-medium sized
pancakes are made.
