These are heaven on a Sunday morning. They're my favourite rest day breakfast and super filling with some greek yoghurt on the side. They also keep in fridge for a couple of days and I've definitely been known to eat them for lunch as well!
Serves 2
Ingredients
1 cup of wholemeal flour
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp sea salt
2/3 cup of milk (any milk will work)
1/2 cup mashed banana
1 large egg
2 tbsp honey or maple syrup
2 tbsp butter or coconut oil
1/2 vanilla essence
Toppings:
Sliced banana
Peanut butter
Raspberries
Greek yoghurt
Method
Combine the flour, baking powder, cinnamon and salt in a bowl using a whisk.
In another bowl, combine the banana, egg, milk, honey, butter and vanilla and whisk until blended.
Heat a frying pan to a medium low heat and melt a bit of butter or coconut oil.
Using a 1/3 measuring cup scoop the batter into the pan, cooking until small bubbles form on the surface.
Flip the pancakes till both sides are lightly golden.
To make the raspberry sauce, put a handle of frozen raspberries in a saucepan and cook until they're liquidised. This will only take a few minutes. Meanwhile, put a couple of tablespoons of peanut butter with a teaspoon of coconut oil in the microwave for 30 seconds to make it runny.
Top with Greek yoghurt, bananas, raspberry sauce and peanut butter.
Enjoy
Eva x
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