These quick and tasty pancakes make a great weekend breakfast, plus they’re dairy free if you use rice milk and they can be made gluten free too by using buckwheat flour.
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Serves: 4 people
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1.5 tsp Almond Butter
or peanut butter
1 tsp Baking Powder
0.5 - Banana
4 tsp Maple Syrup
250 ml Rice Milk
0.5 tsp Sea Salt
1 drop SuperValu Oil
1 tsp Supervalu Goodness Chia Seeds
120 g Wholewheat Flour
or buckwheat flour to make them gluten free
*This recipe makes approximately 15 small pancakes.
1. Blend all the ingredients except the oil in a blender or food processor until you get a smooth batter.
2. Cover a non-stick frying pan with a thin film of oil so that your pancakes won’t stick to the pan. Put the pan on a high heat and give it a few minutes to heat up. You want a nice hot pan. Once it’s hot, reduce the heat to medium. Pour in a few individual spoonfuls of the batter (these work better as small pancakes). Once each pancake starts to bubble in the centre, they’re ready to turn over. You’ll know when they’re done when they start to turn a little golden underneath.
3. Serve with some yogurt, fresh berries, mango and/or passion fruit and a little maple syrup drizzled on top, or simply a squeeze of lemon and honey. Or try making a savoury pancake with hummus, roasted peppers and baby salad leaves.