Healthy, Quick Breakfast Pancakes

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Easy-peasy pancakes!

Everybody loves pancakes, right? But they can take time to make in the morning, having to whip up a whole batter and waiting for each one to cook. Plus eating pancakes so many times in the morning isn’t the best idea.

A while ago I was really craving pancakes, but I had very limited ingredients at home and no will to go out to the supermarket. So I decided to make pancakes my own way, yep, my own recipe. It was a complete experiment at the time, I was just going with my general knowledge of cooking and hoped that the outcome would be edible, and what do you know? It was and they turned out really great! They are super easy to make, require simply 4 ingredients (yes, 4) and they don’t require any odd ingredients such as “oat flour” (I don’t know about you but I don’t really tend to keep oat flour on hand…).

Pancakes are a great way to start the day!

Ingredients:
  • 1 ripe banana
  • 75g cake and pastry flour
  • 100ml light soya milk (or regular milk)
  • 1/4 tsp baking powder
  • 10g finely chopped hazelnuts (optional)
  • 1/4 tsp cinnamon (optional)
First mash the banana well in a bowl. Once it’s completely mashed, add the flour and baking powder then mix until combined.
Pour in the milk and whisk the mixture until completely smooth. This is when you can add in the hazelnuts and cinnamon, as I did, if you’re using some. The hazelnuts add a bit of a crunch to the pancakes, which is a nice surprise as you’re eating them, and the cinnamon just adds a little more flavour.
Rub a little butter of your choice in the pan, and cook each pancake for about 4 minutes on each side. You want to cook these slow, it’s going to help get the centre fully cooked. If you cook them fast on high heat, you’ll get good browning on the outside but it won’t cook fully in the centre. C’mon, you don’t want mushy pancakes!
Serve with your favourite choice of topping and enjoy!

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