June 15, 2013 by Dewi
A great weekend breakfast. As easy to make as they are to eat!
When it comes to breakfast, toast and cereal is fine for Monday to Friday. At the weekend, though, I prefer to start the day with something a little more special. Pancakes for breakfast are a big deal in America, and gluten-free recipes are extremely popular over there too. I thought I would have my own crack at making something to fit this brief.
This dish is a funny one. The pancakes are so thick and sweet that they feel quite indulgent. A bit of a treat. In fact, they’re a really healthy and wholesome way to start the day, and indeed, the weekend. Really ripe bananas provide the sweetness, so you don’t need to add any sugar. The extra egg white – primarily there to provide the lift and make the pancakes light – adds some extra protein. Using ground oats in place of flour makes this an ideal dish for coeliacs and those with a wheat intolerance.
Serves 2-4 (makes 9 pancakes)
- 3 overly-ripe bananas, roughly chopped
- 2 whole, free-range eggs and one egg white
- 100g gluten free oats
- Handful raw almonds (about 12)
- 125ml milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- Pinch of cinnamon
- Place all of the ingredients in a blender with a pinch of salt and blitz for a few minutes until a smooth and frothy batter is formed.
- Heat some vegetable or sunflower oil (or butter if you fancy) in a large, non-stick pan over a medium heat.
- Pour the batter into the pan to form three small pancakes. Leave to cook for a few minutes, until bubbles form on the top.
- Flip the pancakes and cook until the other side is golden.
- Put these pancakes to one side and repeat this process twice more until all the pancakes are cooked.
- Enjoy with greek yoghurt, honey, some extra chopped nuts, strawberries and blueberries.