I probably can't go one week without pancakes for breakfast! I carefully plan out a day where my sister and I are both at home in the morning to whip up these fluffy stacks of goodness, where we're in no rush and can savour them with our favourite toppings. Despite my crazy final year studies last year, I still made sure that I had time for a laid-back breakfast with my sister which usually landed on a Sunday.
Hence came to existence our glorious Pancake Sundays! My blender has become my best friend when it comes to making (lazy) food since it makes a minimum mess and all the ingredients just go into one machine. And I have low patience when it comes to cooking so I'm always opting for the quickest way to get food in my belly.
Here is my basic pancake recipe which you can tweak up, spice up, and top up with whatever you feel like, whether it's chocolate, green tea, carrot cake or pumpkin pancakes!
What's even better is that this recipe is free of refined-sugar, refined-flour and dairy!
Hence came to existence our glorious Pancake Sundays! My blender has become my best friend when it comes to making (lazy) food since it makes a minimum mess and all the ingredients just go into one machine. And I have low patience when it comes to cooking so I'm always opting for the quickest way to get food in my belly.
Here is my basic pancake recipe which you can tweak up, spice up, and top up with whatever you feel like, whether it's chocolate, green tea, carrot cake or pumpkin pancakes!
What's even better is that this recipe is free of refined-sugar, refined-flour and dairy!
Ingredients:
1/2 ripe banana
1 egg
3/4 cup almond milk (any other milk works too)
1/2 cup buckwheat flour*
1/2 oat flour*
1/2 tsp cinnamon
1/2 tsp baking powder
*Note: You can make your own buckwheat & oat flour by finely grinding rolled oats or buckwheat kernels in a blender. For a gluten free recipe, you can omit the oats, or use a gluten-free version.
Method:
- Mix the banana, egg and almond milk in a blender until smooth. In a bowl, mix the dry ingredients together until well combined, then add it to the wet ingredients in the blender.
- Blend the mixture until it is well combined. Add more milk/water if the batter is still very thick, or conversely add some flour if the batter is too runny.
- Preheat a non-stick fry pan at a medium heat and lightly grease with coconut oil (my non-stick pan allows me to omit the oil altogether, but the coconut oil gives off a wonderful fragrance).
- Cook until bubbles appear on the surface then flip over to cook the other side until lightly browned. Then serve and enjoy!
The best part is getting creative with your toppings which can range from anything like Greek yoghurt, crushed almonds, pepita seeds, fresh or frozen fruit, jam, honey, rice malt syrup or, let's not forget, peanut butter!
Now that high school is officially over, I can enjoy these pancakes whenever I want! Sadly though, my Personal Training course runs all day on Sundays, meaning Pancake Sundays will be put on hold for a few months! But no fear, Pancake Mondays through to Saturdays just might make up for it.