Do you remember as a kid, there was something special about weekend breakfasts? With all the time in the world and no rushing off to school or work. For our family Saturday mornings were always a quiet home affair. And with all the time in the world, of course the best thing to do with all that time was make pancakes.
It’s only natural that this tradition has been passed down to my kids. Most weekends they ask for pancakes and I’m delighted to have come up with a healthy pancake recipes. The best part is it’s so easy to whip up, even the kids can do them on their own now (well most of it).
- 1 ripe banana
- 1 egg (optional – add an extra banana if you emit the egg)
- Half a cup of almond or soy milk (or any plant based milk of your choice)
- 1 tablespoon maple syrup
- 1 ½ cups of plain wholemeal flour
- Teaspoon baking powder
- Mix together the banana, egg, milk and maple syrup until you get a creamy mixture.
- Add the flour and baking powder and mix until well combined.
- Heat up a fry pan with some vegan butter or coconut oil.
- Pour small amounts of the mixture into the pan to form small round pancakes (size it totally up to you).
- When the mixture starts to form air bubbles check to see if the pancake has browned slightly underneath. If so, carefully flip the pancake onto other side and cook.
- You can serve these pancakes with just about anything. This Saturday morning we served them with some homemade raspberry coulis.