Today I lured some of my girlfriends into hanging out with me by promising to cook up delicious pancakes (+ provide generous amounts of coffee). Pancake Fridays should really be a thing every week.
There are one million ways to have your pancakes and a forever debate on which pancake wins, the crepe of the fluffy American? (American for mee!).
Today I cooked up your basic American pancake (blueberries, chocolate chips, you name it!) and as much as I would love to eat this kinda pancake every morning – it is not the healthiest option.
I wanted to share an alternative pancake recipe with you guys. I absolutely love finding healthy alternatives to my guilty pleasures. I spend so much time researching and experimenting with different recipes and have found the tastiest one that works for me!
Now enough of my babbling, god-forbid this be a lengthy recipe post. I know we all just want to get to the ingredients part (nobody needs the life story behind your pancakes, Susan. We’re just hungry).
Here we go!
- Heat up the oven to keep the pancakes warm after you make them and while you serve them (use a heatproof platter).
- 2 Super Ripe Bananas, the grosser looking the better (+ tastier).
- 2 Eggs.
- 1 Egg White.
- 1/2 Cup Almond Milk.
- 1 1/2 Cup Rolled Oats.
- 2 Tbsp Maple Syrup.
- 3 (generous heaped) Tbsp Greek Yoghurt.
Pop all ingredients into a blender.
I use our Nutri Bullet for quite literally everything and it works perfectly for pancake mixture. Blend the mixture until smooth. Heat up your pan and use an oil of your choice, I love cooking with coconut oil so this is always a go to for me (note this will give your pancake a coconut essence). Gently pour on your mixture and leave for a few minutes each side before flipping. Then enjoy!
My favourite topping at the moment is fat-free natural yoghurt and organic honey. Enjoy lovelies!