Join the brunch club with perfect pancakes
Although made with bananas, these pancakes don’t taste strongly of them. Banana is used to give substance and a natural sweetness, while the quinoa flakes and egg not only add protein but also help bind the mixture.
- COOK 9 Mins
- LEVEL easy
- BATCH Serves 2
- 2 ripe bananas (total 200g), peeled
- 100g quinoa flakes
- 180ml any milk
- 1 egg
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1½ tsp baking powder
- Tiny pinch of sea salt
- 2 tsp maple syrup
- 1½-2 tbsp coconut oil, for frying
- Place all the ingredients for the pancakes (except the oil) in a blender or food processor and whizz for about 30 seconds. Alternatively, mash the bananas with a fork and mix in a jug with all the remaining ingredients (except the oil).
- Melt a little of the coconut oil in a large frying pan on a high heat.
- Spoon about 3 tbsp of the batter into the pan and use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another 2-3 pancakes, depending on the size of your pan. Reduce the heat to medium and leave the pancakes to set for 1½ minutes. When they start to bubble, flip each one over and cook for 1 minute on the other side.
- Remove from the pan and repeat with the rest of the batter, using a little more of the coconut oil each time, until you have made 8 pancakes. Place the pancakes on a plate in a low oven to keep warm while you make the rest.
- Serve as is, or add your favourite toppings.
- 100g mixed berries, a spoonful of natural yoghurt, crushed pistachios and a drizzle of maple syrup
- 2 apples, grated, a sprinkling of cinnamon and a spoonful of toasted flaked almonds
Extracted from Eat Happy by Melissa Hemsley (Ebury Press, £20)