Pancake Day is here so what better way to celebrate than by eating some pancakes of course!
I currently don't have very much cupboard supplies so instead of making traditional pancakes, I experimented and came up with a new concoction which was pretty successful in my own - somewhat biased, I admit (!) - opinion.
I currently don't have very much cupboard supplies so instead of making traditional pancakes, I experimented and came up with a new concoction which was pretty successful in my own - somewhat biased, I admit (!) - opinion.
The main ingredient I didn't have was flour but after wondering whether to just go for the not very pancake-y egg / mashed banana mix, I remembered I have a stockpile of oats for my daily breakfast component - porridge! I used crushed oats as a substitute for flour, banana as a natural sweetener instead of sugar, water instead of milk, and an egg.
Water instead of milk is something I commonly use when cooking with eggs. Why? Well, I love creamy scrambled eggs and a couple of years ago decided I needed to know this secret to perfect scrambled eggs. After some research (i.e. consulting my trusted friend, Google), I discovered that swapping milk for water when beating the eggs is the most effective way of achieving creaminess.
Back to the pancakes... I added some cinnamon for added flavour as banana and cinnamon is a match made in foodie heaven. I served it with my homemade chocolate sauce and Greek yoghurt. The recipe is gluten free, nut, and dairy free if you exclude the yoghurt topping so is perfect for those with allergies/intolerances.
Want the recipe? Here goes:
Ingredients:
1 overripe banana (this is really important both for sweetness and texture)
1 medium free range egg
30g crushed oats (microwave ones would be ideal or put some whole oats in a blender for a few secs)
3 tbsp water
Cinnamon (unfortunately I didn't measure this, it was about 1/2tsp)
Coconut oil for cooking
Method:
• Mash banana in a bowl
• Add the oats and water
• Mix well
• Add in the egg and cinnamon and mix together beating the egg at the same time
• Heat a little coconut oil in a non-stick frying pan
• Put approx 1 1/2 - 2tbps of the mixture at one side of the pan and then do the same at the other side of the pan
• When the top of the pancakes start to bubble, this is the time to turn the pancake
• Cook on the other side till cooked through
Serving suggestion: freshly made chocolate sauce and Greek yoghurt
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Enjoy the remainder of Pancake Day!
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