easy Banana pancakes!
Its been a heck of a busy week here at Nourished by Nature! I've been out and about spreading the word on Healthy Eating at Nurseries, Community Halls and schools!
I've started a blog post on sugar but haven't finished it so will post it next week, its such a big topic!
Instead I thought I'd share this rather genius pancake idea from the lovely people over at Food Matters
It passes the NbyN test in that it is free of anything unhealthy or artificial, is super easy, tastes delicious and your kids will love it!
Its so simple you don't need a recipe at all.
I'm a big fan of bananas, they are naturally sweet, a great energy source and easy on the digestion. Likewise eggs are a great source of omega 3, protein, vitamins and antioxidants but please buy organic eggs, they are so much higher in omega 3 and antioxidants and the chickens who produced them will have had a natural life, see blog post Eggsellent eggs.
Anyway back to the super simple pancakes!!
Makes 1 large pancake
1 ripe banana
1 medium to large organic egg
1/2 tsp ground cinnamon (optional but recommended)
1 spoonful coconut or rapeseed oil
The cinnamon gives your body a wee helping hand to deal with the sugar in the banana.
1. Simply mash the banana in a bowl then add an egg and whisk them both together to form a batter, add the cinnamon.
2. Heat enough oil to cover the bottom of a non stick pan, add your batter and cook on a medium heat for around 5 minutes until bubbles start to form on the surface, lift the edges and check if the pancake is browned, then flip it over and cook the other side for another few minutes until cooked and nicely browned.
I didn't actually manage to flip mine, I had visions of it stuck to the ceiling or my face!! I just used a lifter but feel free to flip yours!
.I'm a big fan of coconut oil which has many health benefits and is the most stable oil to cook with and it tastes delicious, will boost your metabolism and every other body system.
Rapeseed oil is also very stable at high temperatures, has a great fatty acid profile and is a great alternative to coconut oil. A lot of it is produced in Scotland and I am a big promoter of quality, healthy Scottish products. I use both oils for cooking, a blog post on oils will be coming soon!
A wee note, I made a pancake for Laura's breakfast this morning and used a fairly small egg. Its rather strange I have 2 ex battery chickens, both the same size and they lay quite significantly different sized eggs!
Anyway the pancake tasted fine but was more difficult to turn and broke up slightly so I'd always use a medium to large egg, for ease of flipping!
The pancake doesn't taste remotely eggy, its deliciously sweet and is perfect served with some lovely berries for extra vitamins and antioxidants and a drizzle of maple syrup or rice malt syrup, for a lovely sweet but nutritious breakfast!
Give them a go this weekend, you will be pleasantly surprised how simple and delicious these pancakes are!!
Apologies about the random coloured text, Weebly is playing up today so it's not my fault!
.........your health in your hands......
10/30/2015 10:10:17 am
Couldn't resist making this this morning as soon as I got the email saying you'd posted it. I'm so surprised it turns out like a proper batter, without flour etc. What a brilliant breakfast and it tastes amazing...I'll be addicted to this for a while. Cheers!
10/30/2015 11:13:31 pm
Yes I know Lisa, it is a proper pancake but without all the refined flour & added sugar! Its a genius idea and so simple!
11/6/2015 03:42:39 pm
Just made these...AGAIN! LOVE LOVE LOVE them, they're so tasty. Made mini versions which were much easier to flip in the pan. I have a healthy new addiction, whoop whoop!
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🍃 Health educator🍃