Normally on a Friday I would be posting something more along the lines of popping bubbly for the weekend, but recently all I can think about when it comes to the weekend is that extra time in the morning to make a delicious breakfast!
During the week, I’m often a grab-and-go kind of girl when it comes to the most important meal of the day. But on weekends I love to wake up slow, sip on my mug of tea and create something mouth watering in the kitchen.
One of my favourite breakfast foods is pancakes, but unfortunately I had a few guilty reservations about eating them. I felt they lacked nutritional value and drowning them in butter and syrup left me feeling sluggish after eating them. That’s when Pinterest came to the rescue. I found a full proof recipe that I constantly change up and it turns out perfectly every time! Here is my version…
- 1 very ripe banana (I often use spotted bananas from the freezer)
- 1 teaspoon baking powder
- 1 flax egg (1 Tbsp flaxseed mean + 2.5 Tbsp of water)
- Pinch of salt
- ½ teaspoon vanilla extract
- 1 Tablespoon of Nutella or any nut butter (I like the chocolate and hazelnut hint the Nutella adds)
- 1 Tablespoon coconut oil (if solid, put in the microwave for 10 seconds)
- 3 Tablespoons milk (almond, coconut, or any other substitution)
- ½ cup rolled oats
- ¼ whole wheat flour
- Berries, berries, and more berries (add to your preference)
- Prepare flax egg by mixing the flaxseed and water, let sit for 3-5 minutes.
- Mash banana with baking powder.
- Add flax egg, oil, salt, vanilla, Nutella (or nut butter), milk and stir.
- Stir in oats and flour until combined.
- Sprinkle in berries and fold into batter.
- On a preheated skillet cook each pancake 2-4 minutes on each side.
- Heat additional berries (works well with frozen) in a pot or in the microwave to make a berry compote to top the pancakes with.
- Serve hot, and enjoy!
This recipe makes approximately 5 small pancakes. I usually double it when I make them!
Here is the original recipe from the Minimalist Baker…