Pancakes are a deliciously unhealthy breakfast. Did you know that you can make them healthy whilst still enjoying their beautiful flavour?
Today, we are increasing the nutritional benefits of this dish by giving the less nutritional ingredients a backseat in order to incorporate more flavourful and nutrient-rich ingredients.
So, without further ado, here’s our recipe.
Ingredients (makes 3 thick pancakes)
50g Self Raising Flour
1 Banana, mashed
0.5tsp Sea Salt
1tbsp Brown Sugar
1tsp Baking Powder
0.5tsp Vanilla Extract
130-150ml Almond Milk (depends on your desired thickness and the rate at which the batter thickens between pancakes)
- Combine all the ingredients in a bowl.
- Stir to fully incorporate.
- Heat up a non-stick pan or lightly oil a frying pan.
- When the pan is hot, pour a ladle of the batter into the centre of the pan (the batter will spread out into a circular shape).
- Once the bubble formation begins to slow down or stop, gently lift the corner of the pancake, if the bottom of the pancake looks cook, flip the pancake over using a spatula and let the other side cook through.
- After the first pancake, turn down the heat on the pan to prevent the burning of the subsequent pancakes.
- If you feel the edges of your pancake are still a bit too soft or raw, roll the pancake wheel-like on the pan a few times to set and cook them.
Serve with fresh fruits, nuts and a squeeze of lemon/lime juice.
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.