Pancakes are one of the most popular breakfast items, loved by many for their sweet flavour and unique texture.
While loading them up with sweet toppings is often what makes them an “unhealthy” option, some of the batter itself can be questionable too.
Instead of whipping up a calorific mixture of milk, salt, eggs, flour and sugar, one cooking expert has shared their simple recipe.
Using just two common ingredients, Izy, the author of the Top With Cinnamon blog and cookbook revealed how to make the “healthiest” pancakes.
Not only are they “super easy”, according to Izy, but the recipe is also free of dairy, gluten and contains no added sugar.
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For the basic batter:
- One large banana, mashed
- Two eggs
- One-eighth of a teaspoon of baking powder
- Two tablespoons of nut butter
- One-quarter of a teaspoon of ground cinnamon
- One-quarter of a cup of blueberries, raspberries or chopped nuts
- Two tablespoons of mini chocolate chips
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To make the smooth batter start by mashing the banana in a large bowl. The more ripe the fruit is, the easier this should be using just a fork.
Once mashed, mix in any “non-chunky” add-ins like baking powder, cinnamon and nut butter before heating a non-stick skillet with a drizzle of cooking oil.
Turn the hob down to low heat and allow it to steam for a few seconds before pouring in the batter.
Use a ladle to transfer one circle of batter into the pan. Izy recommended portions of around one tablespoon per pancake.
Allow the raw mixture to cook until it forms a golden brown pancake on the underside, which should take around one minute.
Sprinkle on any whole toppings like fruit, nuts or chocolate chips and allow to set into the batter before flipping.
Use a thin metal spatula to gently lift the underside of the pancakes and turn them over before leaving them to brown on the other side for roughly 30 seconds to one minute.
Serve warm with toppings of your choice such as yoghurt, syrup or more fruit.
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