Pancakes have always been one of my favourite things to have for breakfast. When my brother and I were little, we often had sleepovers at my grandparents’ house and would always be served pancakes for breakfast. My grandma would make the batter and fry them in the pan and my grandpa would carry them to the dining room, one by one, for my brother and I to devour. We would pour over some lemon juice and then cover them in sugar before rolling them up and shovelling them in. My brother’s record was 14 in a morning. I never got quite that far!
Nowadays I tend to steer clear of the sugar, but that hasn’t stopped me from enjoying pancakes for breakfast. The combination of bananas and honey in this recipe ensure these pancakes are beautifully sweet and with a dollop of natural yoghurt and a handful of berries, you simply can’t go wrong! Whip them up on a Sunday morning and you’ll be smiling all day long.
Makes about 6 scotch-style pancakes
- 2 bananas
- 1 egg
- 60g spelt or wholewheat flour
- 1 tsp baking powder
- A pinch of salt
- 1 tsp cinnamon
- 2 tbsps of almond milk (or your preferred alternative)
- 1 tbsp butter
- A handful of blueberries (optional)
- Natural yoghurt
- A handful of berries/homemade berry compote*
- Honey/maple syrup
- Mixed seeds
- Using a fork, mash the bananas in a bowl, leaving a few little lumps. Add the egg and mix together well.
- Put the flour, baking powder, cinnamon and salt in the bowl and mix with a wooden spoon.
- Add the almond milk one tablespoon at a time, adding a little extra if the mixture seems a bit stiff. If adding blueberries to the mixture, gently stir them in now.
- On a low heat, melt the butter in a frying pan, pouring the excess into a little ramekin to be brushed on with an oil brush before each round of pancakes.
- Carefully spoon about three tablespoons of the the batter into the pan, swirling the spoon in a circular motion to make a small, round pancake. You can cook 2 or 3 at a time, depending on the size of the pan.
- When little bubbles start to form on the top of the pancake, carefully wiggle a spatula underneath it and gently turn it over. This can be a little tricky as the small amount of flour used in this recipe means the pancakes are not particularly stiff.
- When both sides are a light golden brown, remove each pancake from the pan and place on a plate. Brush a little butter over the pan and repeat the process for the remaining mixture.
- Stack the pancakes on a plate and cover in berry compote. Add a dollop of natural yoghurt and a good squeeze of honey, then devour!
*To make a berry compote simply chuck a load of frozen berries in a saucepan with a tbsp. or two of water (or fruit juice) and cook on a low heat for around 15-20 minutes. Either use hot, or chill and reheat when needed. This works just as well with fresh berries, however if you’ve got the money to buy them fresh I’d definitely eat them that way!