Pancakes for breakfast is something the Americans do well. Whether they're served with bacon or fruit, butter or maple syrup, they're pretty special and something we Brits are embracing too. There are countless ways to make pancakes and some are more reliable or healthier than others. This version, inspired by one over at Runner's World is just about one of the best I've made in my opinion.
The increasingly popular (in the health and fitness world anyway) basic banana and egg batter ups the protein content with ground almonds, good cholesterol with desiccated coconut and fibre and omega 3 from Bioglan's Cacao & Flax powder. This powder is a new product in my kitchen at the moment, something I've not bought before, or even considered trying. However as part of Tesco's Orchard scheme I've been able to try this for free and I'm now adding it to all sorts of breakfasts. It adds a hint of chocolate and enhances the fruitiness of my smoothies. Plus I know it's good for me!
Super Food Pancakes
Makes 4-6 pancakes
Ingredients
1 very ripe banana1 egg
45g ground almonds
15g desiccated coconut
1 heaped tablespoon of Bioglan Cacao & Flax Powder
Large handful of blueberries or other fresh fruit of choice
Coconut oil or other cooking oil
1 tablespoon honey or maple syrup
1 tablespoon flaked almonds
Method
- Mix the banana, egg, almonds, coconut and cacao & flax powder together in a mixing jug, bowl or processor. This should give you a thick batter, however if the mixture looks a little too thick, add a splash of milk (dairy or non-dairy, your choice).
- Melt a little coconut oil in a frying pan and add large spoonfuls of the mixture.
- Cook for 3-4 minutes on one side, then flip and cook on the other side for 3-4 minutes.
- Serve in a stack, drizzled with the honey or syrup and topped with the fruit and almonds.
What's your favourite pancake recipe? How else would you use the cacao & flax powder?
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