Making pancakes just that tiny bit healthier…
Who doesn’t love pancakes? What a way to start the day. But a conventional pancake contains gluten, is covered in sugar and doesn’t contain much goodness. That’s why it tastes so amazing. So here is how I make my gluten free breakfast pancakes with flaxseed and nut butter for a bit of extra nutritional value and no refined sugar (all the sweetness comes from the banana.
1 teaspoon of vanilla extract
2 tablespoons of almond or cashew nut butter
2 heaped tablespoons of ground flaxseed
2 heaped tablespoons of ground almonds
1 teaspoon of ground cinnamon
Smidgen of butter for the pan
Blend the wet ingredients (1 banana, 2 eggs, 1 teaspoon of vanilla extract and 2 tablespoons of nut butter) either in a blender or whisk together in a mixing bowl. Once mixed, add the dry ingredients (2 heaped tablespoons of ground flaxseed, 2 heaped tablespoons of ground almonds and 1 teaspoon of cinnamon) to the bowl and continue to mix. This will created a brown, slightly bitty batter.
Melt a smidgen of butter in a frying pan over a medium to high heat (on my electric hob I use settings 6 or 7 (out of 9). Once the butter is hot, add a quarter of the batter mixture to the pan. Pick up the pan and tilt it to spread the batter around, as the pancakes cook quicker, more evenly and are much better if they are flatter (chunky pancakes just aren’t right, hence the phrase ‘FLAT as a pancake’). Cook for just over one minute then flip the pancake over to cook the other side. ‘Flip’ makes it sound dead easy but it never is. Gently prodding the edges of the pancake with a spatular, like guiding a wayward cow to market, whilst it cooks will help it not to stick and will aid the flipping process.
Once cooked, which takes roughly 2.5 minutes, pop the cooked pancake on to a piece of kitchen roll (it will get sweaty if put straight on to the plate, which in turn leads to soggy pancakes).
Repeat this process three more times, as there is enough batter for 4 pancakes.
Serving suggestions - These pancakes go beautifully topped with bananas and a drizzle of manuka honey. If you are steering clear of the sweet stuff (given that the pancake batter already contains a banana) then a topping of sweet berries is a great alternative.
Making the pancakes sweeter - You can make the batter sweeter by adding a tablespoon of honey into the wet ingredients at the start of the process.