“Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now”
Jack Johnson – Banana Pancakes
One of my favourite things to do on a crisp sunny Sunday is to shuffle into the kitchen, put on a steaming pot of coffee and start contemplating breakfast. It’s the most quiet moment of the day – well for me anyway.
As I write this it is Pancake day and I have been wanting to share this recipe since I posted it on my Instagram a few weeks back.
I have to really be in the mood for pancakes, to be honest I don’t like traditional American style pancakes – I find them heavy, too sweet and full of stodge. On this particular morning I wanted pancakes but knew the traditional ingredients would wreak havoc on my digestion making me feel bloated and uncomfortable. So I decided upon my own gluten free, sugar free recipe, that, as it turns out was to be one of my best kitchen creations yet.
The result were these lighter than air, fluffier than fluff, deliciously moreish pancakes that were so scrummy I literally licked the plate…I really did!
The best part was after when I felt satisfied and not full or guilty for giving myself a little treat.
Makes 4 pancakes but you can increase quantities if you want more.
- For the pancakes
- 1 cup of Gluten Free oats (I use Bob’s Red Mills)
- 1 Frozen Banana peeled and cubed
- 1/2 cup of coconut flour
- Pinch of salt
- 1 teaspoon of vanilla essence
- 1 egg
- 1/2 cup of milk or coconut water
- For the berry compote
- 1 cup of frozen berries
Mix all ingredients together in a blender (I used my NutriBullet) until the batter is light and frothy. Let rest for 5-7 minutes on the side while you prepare your berry compote.
Heat a tablespoon of coconut oil in a frying pan on a high heat. Pour in your batter until you have an american pancake sized amount. Don’t make the pancakes too thin!
Fry on one side until golden then flip over. Make one by one and keep warm in the oven while you finish the stack.
Meanwhile your berries will have been heating on a medium heat in a small saucepan on the stove. Heat until they have all mushed together in a gooey purple liquid.
Stack your pancakes on a plate, pour over the compote and add a smidge of maple syrup, grab a fork and try not to snaffle it too quickly! Enjoy with some hot coffee.
*I also added a bit of Greek Yogurt too. Optional though if you prefer to keep it simple.
Happy healthy pancake eating folks! Because Pancakes aren’t just for pancake day!