Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts

Wednesday, 30 January 2019

The Best Fluffy Cinnamon Banana Pancakes

These don't look the best but they are wonderfully moist and fluffy. We threw some blueberries over them and didn't even use a topping! Great way to use up those bananas turning black. Recipe is from Primal Kitchen.

Ingredients (makes 10)
  • 1/4 cup almond flour/meal
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/4 tsp salt
  • 2 over ripe bananas (mashed)
  • 4 eggs, whisked
  • coconut oil for cooking
Method
  1. Mix all the dry ingredients together.
  2. Mix mashed banana and whisked eggs together then add to dry ingredients
  3. Heat a non stick pancake pan over a medium heat and add few teaspoons of coconut oil
  4. Pour 1/4 cup of batter and and cook for 1-2 minutes until you see bubbles starting to form, then flip and cook for another minute.
  5. These burn easily so keep an eye on them and flip them carefully. Serve with topping of choice and enjoy!


Monday, 3 July 2017

Buckwheat Pancakes

A healthy and light batter made from buckwheat flour, eggs and water. Yep, just three ingredients. And of course whatever you want to serve on them. Don't forget to rest the batter for 15 minutes. Enjoy :D

Ingredients

  • 1 cup of buckwheat flour
  • 4 free range eggs
  • 1 cup of water
Method
  1. Place flour in a bowl and make a well. Add eggs in one by one, whisking each one in.
  2. Gradually add the water, whisking constantly until you have a smooth batter.
  3. Leave to rest for 15 minutes.
  4. Place a large frying pan on medium heat and throw in a small dob of butter or coconut oil.
  5. Add 3-4 tablespoons of batter to the pan, tilt pan to coat the bottom thinly but evenly.
  6. Cook for a minute or so or until pancake starts to lift easily from the pan and golden brown underneath. 
  7. Stack pancakes to keep them warm and serve with your favourite topping.

      Saturday, 16 April 2016

      Blueberry & Coconut Pancakes with Berry Sauce

      Think these might be my best pancake attempt yet. Forget they are gluten, dairy and sugar free (processed sugar free) and the mixture does not look pretty, as they are light and decadent with a load of blueberries giving you a big dose of antioxidants. 

      Pancake mix
      Makes 6 medium sized pancakes
      • 4 large free range eggs
      • 1 cup coconut milk or coconut cream
      • 1 tsp vanilla extract (you seriously need to buy this one from Mexican Specialities, it changes your life!)
      • 1/4 cup coconut flour
      • 1 tsp baking powder
      • 1 cup frozen blueberries

      Blueberry Sauce

      • 1 cup frozen blueberries
      • 2 tablespoons brown rice syrup (or maple syrup)
      • 1 tsp vanilla extract
      Place all ingredients in a small pan and bring to boil then simmer until the blueberries are soft and the sauce has slightly thickened. Keep warm.

      Pancakes
      1. Crack eggs into a bowl and beat until light and fluffy
      2. Add coconut milk or cream, vanilla and beat again
      3. Fold through coconut flour, baking powder and blueberries
      4. Heat a large frypan to medium - high and melt coconut oil
      5. Ladle 4 tablespoons into the pan and cook until golden, about 3-4mins on each side. You can keep cooked pancakes warm in a low oven.
      6. Serve pancakes in a stack with the sauce over the top. Yum :)

      Tuesday, 12 January 2016

      Greek Blueberry & Banana Pancakes

      Always on the look out for quick & healthy pancake recipes I love this one which produces fluffy little pancakes of joy ;)

      Ingredients
      serves 2
      makes about 6
      • 150ml Greek yoghurt (I use Clevedon Valley Buffalo brand, no sugar and nice n thick)
      • 1 large egg
      • 1/4 cup buckwheat flour
      • 1/4 cup plain flour (or just use 1/2 cup of one)
      • 1 tsp baking soda
      • To serve: sliced bananas and/or fresh blueberries; maple syrup; Greek yoghurt

      Method
      1. Whisk together yoghurt & egg until smooth.
      2. Add flour and baking soda and mix in.
      3. Preheat a fry pan over a medium heat and use about 1/4 cup for each pancake. Place blueberries or sliced banana or half and half over the top, so these caramelise when you flip the pancake.
      4. Cook until bubbles start to show and brown underneath then flip and cook for another minute
      5. Serve with topping of choice. Yum!



      Saturday, 5 December 2015

      Blueberry Pancakes

      So quick, so blue, so yum

      Ingredients
      serves 2
      takes 10 mins
      • 2 large free range eggs
      • 1 cup plain flour
      • 1/2 tsp baking powder
      • 1 tsp cinnamon
      • dash of sea salt
      • 1 cup full fat milk
      • 2 cups frozen (or fresh) blueberries
      • serve with yoghurt & maple syrup or topping of choice



      Method
      1. Place all ingredients except blueberries into large mixing
        bowl.
      2. Whisk together until you have a lovely smooth batter
      3. Fold blueberries through
      4. Heat frying pan on a medium to high heat and dollop in some coconut or olive oil or butter
      5. Add a ladle of batter and cook for 1-2 mins or until little bubbles appear on the surface, the flip and cook for a further minute
      6. Serve immediately with your favourite topping. Yum!

      Friday, 3 April 2015

      Easy Pancakes (rice flour)

      Trevor & I are cutting out wheat at the moment so experimenting with different flours. I love pancakes but these kinda turned into pikelet size and they certainly weren't fluffy but apparently if you let the mixture sit for an hour or overnight this helps.  I'll let you know if I'm ever that organised to make something an hour ahead before I get hungry! But this worked without the waiting and once we smothered them in maple syrup & blue berries they were yum.

      Ingredients
      makes about 8-10

      • 1 cup brown rice flour
      • 1 tsp baking powder
      • dash of sea salt
      • 1/4 tsp cinnamon
      • 1 cup milk (I used rice milk)
      • 1 egg
      • 1 tbsp coconut oil
      • 1/2 tsp vanilla extract
      • To serve: fresh blueberries & maple syrup

      Method

      1. In a large bowl whisk together the dry ingredients first followed by all the wet ingredients.
      2. Oil a fry pan, heat on medium adding batter (which will be quite runny) only once pan is hot. I kept mine pikelet sized as they were easier to flip.
      3. Once bubbles begin to form on top, flip & cook until browned on other side.
      4. Serve hot with maple syrup & fresh blueberries. Enjoy!