Pancakes - upgraded
In our house pancakes are a birthday breakfast staple. We do all the naughty things like bacon and maple syrup as well as yoghurt, mango and banana. To keep the troops happy and me feeling ok about it all, I adapted some common recipes to come up with something that is full of flavour.
4 servings - 25 mins
Ingredients
1 cup buckwheat flour (I just grind buckwheat groats in my high powered blender)
1/2 cup oats (again I just grind to a flour in my blender)
2 bananas - mash well
2 eggs (substitute with 1-2 tbsp of ground flax for no egg pancakes)
250ml unsweetened almond milk (or milk of your choice)
1 tbsp olive oil
1 tsp vanilla extract
1 tbsp raw honey
1 tsp cinnamon
1 tsp baking powder
1/2 tsp apple cider vinegar
Directions
Grind the oats and buckwheat in a high speed blender separately and combine in a mixing bowl. If using oat and buckwheat flour, skip this step.
Add the cinnamon and baking powder to the flour and stir through.
Make the wet mix separately, adjusting the quantities to the number of mouths you are feeding. Combine mashed banana, whisked eggs, milk, vanilla, olive oil and honey.
Ad the ground flour mix a bit at a time till you reach the desired consistency. We like big, thick, fluffy pancakes, but you can increase either the wet or dry mixture to your liking.
Add the apple cider vinegar at the end and make sure it is mixed through well.
Melt a small amount of ghee or butter in the pan and cook pancakes to preferred size.
Serve with a topping of your choice. My favourite is fresh mango slices and yoghurt in summer.
A serve is 2 large pancakes. These also make a great afternoon tea as a pikelet.
P.S. In all truth, when you have the amounts right, you can simply put it all in the high speed blender and pour directly in the pan from there. Super simple.