When it comes to breakfast I am a pancake gal – always have been and always will be. The sweeter the breakfast the better in my opinion. Up until recently I had a delightful routine of waking up on the weekends and walking across the road to an outdoor Creperie owned by a couple and ordering banana and Nutella crepes. C’est magnifique, non?
However – this has been detrimental to both my bank balance and waistline.
My attempts to ween myself off the habit have been supported by;
– discovering a delicious and fuss-free recipe
– the couple closing shop for winter (granted the latter had a bigger part to play…)
Having successfully managed the act of making pancakes and not burning the flat down I decided to share the recipe with you guys.
They are really easy to make, are healthier and taste great!
Ingredients (makes about 10)
1 TSP Coconut Oil
1 TBSP of Rice Flour
2 Bananas (the riper the better…)
Heat up your dollop of coconut oil in a non-stick pan whilst you crack on with the batter. (I had to allow myself one pun…).
Crack both eggs into the blender along with the two peeled bananas and the flour and whizz them altogether. Pour into a jug of some sort and the pour the mixture into the pan in small shapes. The thickness of the batter causes them to be quite fluffy and smaller in size. Keep the pan on a low setting and then flip them over when they are ready.
I always have mine with honey and blueberries, but enjoy these with your own toppings and of course – a lovely cuppa.
Bonus tip – make these for your boyfriend/flatmate and they can do the washing up! Sorted.