Could not be simpler. Could not be better for you. These simple pancakes are perfect for a special weekend breakfast. Use the pancake recipe as your base and add your own touch by playing around with add-ins and toppings. I love the combination of fresh blueberries, yoghurt, cinnamon and coconut for a healthy breakfast treat but honey-roasted peaches, dark chocolate bits and maple mascarpone makes things a little more indulgent and a little less virtuous but still delicious. Happy pancake flipping!
FOR THE YOGHURT:
¾ cup natural yoghurt
Handful of blueberries
FOR THE PANCAKES:
1 large ripe banana
2 free-range eggs
¼ tsp baking powder
2 tbsp quinoa flakes
¼ tsp ground cinnamon
Shaved coconut, to serve
Bee pollen, to serve
Almonds, to serve
Honeycomb*, to serve
*If you can’t find honeycomb a nice drizzle of honey works beautifully as well.
For the yoghurt, place ingredients in a blender or food processor and whiz until combined. Set aside.
In a bowl, mash banana well with the back of a fork.
In a separate bowl whisk the two eggs.
Pour the eggs over the banana and stir well to combine. Add baking powder, quinoa flakes and cinnamon. Stir until combined.
Heat a pan over low-medium heat. Drizzle a little oil on the pan and add about ¼ cup of the batter to the pan at a time. Cook until little bubbles form over the surface and flip. Cook for a further 1-2 minutes. Transfer to plate and pop into a low oven to keep warm. Repeat with remaining batter.
To serve, top pancakes with a dollop of the blueberry yoghurt, almonds, a sprinkling of shaved coconut, honeycomb pieces, and bee pollen. Serve immediately.