Lately I have been fancying pancakes. When I was little we made pancakes pretty much every weekend- Scotch drop scones are actually what we made. My mum was often the one who made them with us, and as that’s the pancake recipe she prefers, my brother and I grew up feeling these were proper pancakes. They’re small, fluffy, and much more “stackable” than crepes. These remind me a lot of those pancake-driven mornings.
This was the first time ever that I’ve ever used the flour in a recipe, and I actually quite like it (I’ve used the Seven Hills one here). There’s a subtle coconut-y taste and texture. Not as fluffy as regular pancakes, but really delicious. If you want mega-fluffy pancakes then I’d say use self-raising flour and omit 2-3tbsp of the milk (coconut flour has a higher fibre content, which mean you need more milk to form a batter).
This is a really satisfying breakfast, and the apple adds the height that guarantees a decent stack. The cashew butter is amazing when it melts into them. My top tip is this: stack them, adding cashew butter, then microwave for up to 1 minute. If you’re anything like me, then you’re quite slow at making pancakes and the first has gone stone-cold by the time the last is ready, so the microwave is your best friend. I also highly recommend adding a dollop of thick Greek yoghurt, or even a scoop of ice-cream if you’re pushing the boat out. Continue reading “Raspberry-Apple Cashew Butter Pancakes”
It’s nearly Pancake Day!! Even if I don’t go out for pancakes (a LOT of cafés and restaurants seem to do Pancake Day up here in Newcastle), or even if I don’t actually get around to making Pancakes on Shrove Tuesday (Tuesdays are busy days for me), I always HAVE to have pancakes at some point on the run up to this day. However, I find pancakes don’t usually fill me up for long, and so I wanted to create a recipe that was healthy, filling, simple, inexpensive, and delicious. Because lets face it, those “pancakes” that are just egg and banana are pretty damn gross. These though, are fluffy, soft, and definitely pancakes.
We’ve added in another few ingredients than banana and egg here- including some blended up oats for low GI energy release and “fluffiness”, vanilla for sweetness, almond milk for creaminess, cinnamon to balance blood sugar and add some warmth, and – of course- some “Nutella”. Though I’m actually using Jim Jam’s healthier alternative, of a hazelnut- chocolate spread. Seriously, I prefer this to Nutella. It’s still got a rich cocoa – hazelnut flavour, but it isn’t as sickly. However, I wouldn’t say no to a bit of the original either if it was kicking around in my flat, so don’t feel you have to go out of your way to get hold of this.
Let’s get cracking…
Ingredients (makes 6 small pancakes, or 3 large, which is one serving):
- 1/2 cup oats
- 1 banana (a RIPE one- which is when they begin to get a few brown spots on them at the very least)
- Cinnamon, to taste
- 1/2tsp vanilla
- Pinch of salt
- 1/4 cup unsweetened almond milk
- 1 egg
- 1tsp baking powder
- 1 heaped tbsp Jim Jam’s Hazelnut Chocolate spread , or Nutella (or, you know, abandon measuring this- it is Pancake Day…)
- Into a blender or food processor place all but the Nutella and half of the banana. Blend until a batter forms
- Bring a pan sprayed with cooking oil up to a medium-high heat, and then dollop the mixture in to create your pancakes, flipping each pancake over and cooking the other side once small bubbles appear on the surface facing you.
- Repeat until all of the mixture has been used.
- Take the remaining banana and slice into chunks. Stack your pancakes with Nutella and banana slices while they’re still hot, and then dig in…
This recipe was going to be a sweet potato and fig pancake stack. Clearly, it is not a sweet potato and fig pancake stack. However, I’m fairly confident that a lot of you love chocolate, and what with the root veg overload going on due to it being autumn (sweet potato, butternut squash, or pumpkin anyone?) I felt as if you may be fancying a bit of a change. Don’t worry though, sweet potato pancakes will be making an appearance in the next few weeks.
This recipe is super simple (as per), and require minimal effort. It takes about 10 minutes start to finish, and you’ll end up with bittersweet chocolate pancakes, with little pockets of juicy berries throughout. You also have the added bonus of knowing that they contain nothing bad for you- instead, you get some fibre from the flour, protein from the Greek yoghurt and egg, some fruit, and a hit of antioxidants from the cacao. If you’re vegan, then omit the honey and Greek yoghurt, using agave and soy or coconut yoghurt -or similar- instead, and a flax egg should work just fine (fingers crossed. Let me know if you try it).
Before we get cracking, my top tips to make sure this recipe goes smoothly are:
- Pick smaller mixed berries, or ones that can easily be mashed into smaller chunks. Go for red and blackcurrants, blueberries, or crushed raspberries. Frozen berries are something that is easier to have in that fresh right now, but just don’t go with whopping great strawberries. They release too much water as the pancakes heat up. Alternatively, you can use fresh berries- I just felt that frozen was a more accessible option.
- Don’t be tempted to overload your pan. About two pancakes will fit in at any one time. Make it too thick, and the middle will remain uncooked.
Finally, if you’re looking for more pancake recipes, then check out my chocolate, PB & banana pancakes right here– from way back when I was on BlogSpot, so enjoy the trip down memory lane.
Ingredients (Makes 3-4 pancakes, 1 serving)
- 50g wholemeal self-raising flour
- 2tbsp cacao, or unsweetened cocoa powder- I used Seven Hills Cacao this time around.
- 50ml almond milk, unsweetened
- 1 large egg
- 1/2tsp baking powder
- 1-2 drops vanilla
- Scant 1/2 cup frozen berries
- Cooking spray
- 2 tsp honey, optional
- Greek yoghurt, optional
Continue reading “Healthy Chocolate & Berry Pancakes”