The best weekend treat!!
These pancakes are so simple and you can make them with only a few ingredients, perfect when you wake up hungry with nothing in the fridge! (Which happens a lot in my house!)
Remember to use ripe bananas to make them extra tasty.
3 small or 2 large ripe bananas
1tsp vanilla essence
1tsp baking powder
1/2 cup ground almonds
1 cup blueberries
1tbsp coconut oil
What to do…
Whisk together the bananas until they break down, its ok to have a few lumps it adds texture! Add the eggs to the bananas and continue whisking to combine. Add the vanilla, baking powder and ground almonds and whisk until thick and smooth. Gently fold in half of the blueberries, reserving the remainder for topping.
In a shallow frying pan melt the coconut oil, make sure the pan is hot but not piping. Add a large tablespoon or ladle full of the mixture to the pan, you should fit a few pancakes in the pan at once, but you will need to fry them in batches. After frying for 2 minutes, turn the pancakes over and fry for a further minute on the other side. Make sure there is plenty of oil in the pan otherwise they will stick, so be generous and add more if needed.
For the Mango Almond Cream…
This is the most delicious alternative to yoghurt and is perfect to add a bit of sweetness and texture to the pancakes. This also tastes great as a topping for any breakfast bowl!
1 ripe mango
2tsp almond butter
2tsp almond malt or agave syrup
juice of half a lemon
What to do:
Remove the skin and stone from the mango, add all the ingredients to a blender and blend until smooth. Thats all! This keeps really well in the fridge as a yummy snack too.
Pile up your pancakes, add a dollop of the mango almond cream, a sprinkle of blueberries and a splash of maple syrup. I also added a handful of my homemade granola to add some crunch, but you could also add some toasted nuts or chia seeds.
Dive in to your pile of pancakes and enjoy!