The weekend is finally here, and it can only mean one thing… Pancakes for breakfast!
Do you always end up with very ripe bananas and are not sure how to use them?
Using them to make pancakes is an awesome way to make a healthy and filling breakfast.
I know that some people do not like the taste of soft, ripe bananas in baking (Hi, Mum!) but it blends really well with all the other elements and is not too overpowering.
Traditional pancakes can tend to be too sweet and overall not very nutritional but this recipe is great if you are looking for an healthy way to indulge on a Saturday Morning.
As a topping, I love making my own fruit purees or compotes.
It is so fast and easy to make; why buy some jam when you can make your own version with fresh fruits!
I use almost no sugar in it to provide a great kick to the pancakes.
Mixing it with fresh herbs, such as Vietnamese Mint, brings a subtle freshness to the raspberries.
This puree is also great when used on simple pound or vanilla cake to add a little “something more” to it.
Banana, Oats and Linseed Pancakes
What you will need:
- 2 ripe bananas, mashed
- 2 eggs
- 2 tbsp. of Almond Meal
- 2 tbsp. of Shredded Coconut
- 1 tbsp. of Linseed Meal
- 1/2 cup of Plain Flour
You can also use wholewheat flour or basically any other type of flour instead.
- 1/2 tsp. of Baking Powder
- 1/4 cups of Rolled Oats
- In a large bowl, mash the two Bananas and mix in the Eggs.
- Blend in the Almond Meal, Shredded Coconut and Linseed Meal.
- Combine the Flour and Baking Powder then stir in the mixture.
- Add the Rolled Oats and mix well.
- Warm up a large Pan on medium-heat and add a teaspoon of butter.
You can also use Coconut Oil or Vegetable Oil instead.
When the butter is melted and hot, pour a little bit of the mixture, just like regular pancakes.
Make the pancakes the size you want; the only difference will be the cooking time. I used a measuring cup to make the pancakes size more consistant.
- Leave on for a couple minutes, and when the side cooking is starting to become golden, flip to the other side.
There is no exact cooking time, it will depend on the temperature of the stove and the bananas. As always, the best way to know is to check… Just stay close!
Raspberry and Vietnamese Mint Puree
What you will need:
- 3 cups of Fresh or Frozen Raspberries
- A dozen Vietnamese Mint Leaves
You can also use regular Mint Leaves if you don’t have or cannot find Vietnamese Mint
- 1 tbsp. Brown Sugar
- 2 tbsp. Lemon Juice
- 1 tsp. Cinnamon Powder
- Put the Raspberries in a pot on medium heat.
- Add the Brown Sugar, Lemon Juice and Cinnamon.
- Chop the Vietnamese Mint Leaves and add to the Raspberries.
- Let it cook for about 10 minutes – it should be slowly boiling.
- When the puree has reduced, remove from the stove.
You want most of the liquid to have evaporated before removing from the stove, but be careful not to let it burn.
- Pour on the Pancakes when still warm, and enjoy your weekend!