Pancake day is upon us again – I know most people, like me, eat pancakes on days other than Shrove Tuesday but I have been inspired to explore my breakfast horizons in search of healthy alternatives to my usual bacon sandwich. Yesterday I made shakshuka, but then in the afternoon I decided to play around with a pancake recipe I’d tried on Saturday.
I had seen a couple of pancake recipes, one was a Hemsley + Hemsley recipe from Stylist magazine, the other from one of my “tat mags” (hey, everyone has a weakness…). I didn’t have enough of the required ingredients for either recipe so I sorted of mashed the recipes together.
The first batch was fine but a little flimsy and also required me having to finish them off under the grill because they had blueberries in them. The blueberries burst and bled all over the pancakes turning them purple, and so looked a bit weird. After some contemplation and a trip to the shop, I am happy to say that this second batch was truly delicious. A light consistency, packing a delicious coconut and banana punch.
To top these babies off, I made a blueberry coulis and lightly drizzled with some Hey Boo coconut jam (kaya) which now available at Marks & Spencer. If you want to be super healthy though, just have the coulis as the pancakes are sweet enough on their own.
Just three of these pancakes will easily leave you feeling full until lunch as they’re high in protein. Plus they are dairy free, gluten free and wheat free.
- 2tsp coconut oil + extra for greasing pan
- 1 ripe banana
- 2 large free-range eggs
- ¼ ground cinnamon
- 3tbsp coconut flour
- 1tsp gluten-free baking powder (I use Dr Oetker)
- 1tsp 'Sweet Freedom' sweetener (or other suitable alternative)
- Melt the coconut oil and leave to cool slightly.
- In a medium-sized mixing bowl, mash the banana with a fork and add the eggs. Whisk together to create a smooth mixture.
- Add in the coconut flour, baking powder and sweetener and leave for 3 minutes.
- Heat ½tsp coconut oil in a medium-sized frying pan.
- On one side of the pan, dollop a dessert spoonful of mixture and spread out slightly, making a circle approx 10-12cm wide. Repeat on the other side.
- Allow to cook for 2-3 minutes (you'll see a couple of bubbles rise to the surface) then using a fish slice, carefully flip the pancakes over and cook for 1 minute or so.
- Place on a plate with a piece of kitchen roll whilst you cook the rest.
- Repeat with the remaining mixture, making sure you grease the pan with another ½tsp of coconut oil each time.
- Serve with blueberry coulis (30 or so blueberries, a splash of water and reduce down for 10 mins) and coconut caramel (kaya)